Instructions: Cut the tops off the rolls leaving a little over half. You will use only the bottom half. Scoop out most of the soft white interior; take care not to pierce the sides. Pour 1 tablespoon milk in each roll, divide butter among the six, and put an egg yolk in each. Sprinkle the yolks lightly with salt.

Heat the olive oil until hot (but not smoking) while you beat the egg whites to a stiff peak. Dividing them equally among the six rolls, pile the whites on top the yolks and sprinkle with pine nuts. Fry the rolls in the hot oil, spooning oil over the whites until they puff up and are lightly browned. Serve at once: the whites fall fairly quickly (although they stay stiff as long as a well-cooked souffle).

Comments: An inexpensive and effective first course, this recipe must be made at the last moment. If the raw egg whites are voluminous when beaten, do not use all of them.

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