Scrambled Eggs with Truffles

Ingredients

• one tablespoonful of truffles
• Add to the scrambled eggs

Method

1. 1

   Add truffles to scrambled eggs, place in a timbale, and garnish with sliced truffles or serve in tartlet-crusts.

Nutrition per serving

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 107. The excerpt below is the record exactly as published.

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; with- draw 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 HORS-D’CEUVRE 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- 182 GUIDE TO MODERN COOKERY 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, one- half 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 Prepare some small timbales in dariole-moulds from puff- paste scraps, and bake them without colouration; also some little covers of puff-paste, stamped out with an indented fancy- cutter, two inches in diameter. Set the covers on a tray, gild them slightly, place on each a scrap of indented paste, and leave this uncoloured. Bake the timbales and the covers in a moderate oven. Make a preparation of scrambled eggs and Parmesan cheese; add to this, away from the fire, two tablespoonfuls of reduced velouté with truffle essence and truffles cut into dice. Garnish the timbales, put a cover on each, and dish up on a napkin. 477—SCRAMBLED EGGS, RACHEL Add some truffles, cut into dice, and some asparagus-heads to the scrambled eggs. Dish on a timbale; put a fine little faggot of asparagus-heads in the middle, and surround with a crown of sliced truffles. 478—SCRAMBLED EGGS, REINE MARGOT Prepare the scrambled eggs in the usual way, and finish them with the necessary quantity of almond butter. Place this preparation in small tartlet-crusts, baked without colouration, and surround the tartlets with a thread of Béchamel sauce, finished with pistachio butter, the thread of sauce being close up to the edge of the tartlets. EGGS 183 480—SCRAMBLED EGGS, ROTHSCHILD Finely pound the remains of six crayfish (cooked in Mre- poix) the tails of which have been put aside, and add thereto, little by little, two tablespoonfuls of thick cream. Rub through tammy. Add this crayfish cream to the six beaten eggs; season, and cook on a moderate fire with the object of obtaining a smooth, soft, and creamy preparation. Serve in a timbale and garnish, firstly with a small faggot of asparagus-heads placed in the middle of the eggs, secondly with crayfish tails arranged in a circle round the asparagus, and thirdly with large slices of very black truffles arranged in a crown around the crayfish tails. 481—SCRAMBLED EGGS WITH TRUFFLES Add one tablespoonful of truffles

Cook this with the app: pantry check, scaling, and the assistant.