A guide to modern cookery

Dish the eggs in a timbale, and place a garnish of mushrooms in the centre. The mushrooms should first be minced raw, and then sautéd in butter. Sprinkle a pinch of chopped parsley on the garnish, and surround with a thread of melted meat-glaze. Border the whole, close to the sides of the timbale, with small crescents of puff-paste, baked pale. 465—SCRAMBLED EGGS WITH SHRIMPS Dish the scrambled eggs in a silver timbale. Place a little heap of shrimps’ tails bound with a few tablespoonfuls of shrimp sauce in the middle, and surround with a thread of the same sauce. 466—SCRAMBLED EGGS WITH HERBS Add to the scrambled eggs a tablespoonful of parsley, chervil pluches, chives, and tarragon leaves, in equal quantities and chopped. 467—SCRAMBLED EGGS WITH CHEESE Break the eggs, beat them, season, and add thereto, for every two eggs, one-half oz. of fresh grated Gruyére cheese, and as much grated Parmesan. Cook the eggs in the usual way on | a very moderate fire, in order to keep them creamy. 468—SCRAMBLED EGGS GRAND-MERE Add to the scrambled eggs a tablespoonful of little crusts, cut into dice, fried in clarified butter, and prepared in time to be inserted into the eggs very hot. Dish in a timbale with a pinch of chopped parsley in the middle. 469—SCRAMBLED EGGS, GEORGETTE Bake three fine Dutch potatoes, or six smaller ones, in the oven. Open them by means of an incision on their tops; withdraw the pulp from the interior with the handle of a spoon, and keep the remaining shells hot. Prepare the scrambled eggs in the usual way, and finish them away from the fire with one and one-half oz. of crayfish butter, and eight or ten shelled crayfish tails. Garnish the potato shells with this preparation, and dish up on a napkin. 470—SCRAMBLED EGGS FOR HOT LUNCHEON I only give one recipe of this kind, but the series may be extended at will without involving much deep research, since all that is needed for the purpose of variety is the modification of the garnish and a change in the soufflé preparation. The mode of procedure remains unalterable. Prepare the scrambled eggs, and garnish them as fancy may suggest. Also make a “* Soufflé with Parmesan Cheese ’’ (No. 2295a). Put the scrambled eggs into a large tartlet-crust, cook without colouration, filling them only two-thirds full. Cover with the soufflé preparation, taking care to make it project in a mound above the tartlets; place these on a tray, poach quickly in a hot oven, and glaze at the same time. 471—SCRAMBLED EGGS WITH MORELS Add to the scrambled eggs some minced morels, sautéd in butter and seasoned. Dish in timbales, and place a fine, cooked morel in the centre of each. 472—SCRAMBLED EGGS WITH MOUSSERONS Proceed as for No. 471. 473—SCRAMBLED EGGS, ORLOFF Break the eggs, beat them, and add thereto a little fresh, thick cream. Cook them in the usual way, and add three cray- fishes’ tails per every two eggs. Dish in little porcelain cases, place a fine slice of truffle in each of the cases, and arrange these upon a napkin lying on a dish. 474—SCRAMBLED EGGS A LA PIEMONTAISE Add to the scrambled eggs, per every two of the latter, onehalf oz. of grated Parmesan cheese and a coffeespoonful of raw, grated, Piedmont truffles. Dish in a timbale, and garnish with a fine crown of sliced truffles of the same kind as the above. 475—SCRAMBLED EGGS A LA PORTUGAISE Dish the eggs in a timbale, and place, in the middle, some fine, concassed tomatoes, seasoned and sautéd in butter. Sprinkle a pinch of concassed parsley on the tomatoes, and surround with a thread of meat-glaze. 476—SCRAMBLED EGGS, PRINCESS MARY