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The Cook's Decameron · Chapter 208No. 193. Risotto alla Capuccina
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Ingredients: Risotto (No. 190) eggs, truffles, smoked tongue, butter
Make a good risotto, and when cooked put it into a fireproof dish. When cold cut into shapes with a dariole mould and fry for a few minutes in butter, then turn the darioles out, scoop out a little of each and fill it with eggs beaten up, cover each with a slice of truffle and garnish with a little chopped tongue. Put them in the oven for ten minutes.