A guide to modern cookery

moderately, together with a large pinch of salt and a little pepper; place the pan on a moderate fire, and stir constantly with a wooden spoon, taking care to avoid anything in the way of sudden, fierce heat, which, by instantaneously solidifying the egg-molecules, would cause lumps to form in the mass—a thing which, above all, should be guarded against. When, by cooking, the eggs have acquired the proper consistence, and are still smooth and creamy, take the sauté-pan off the fire, and finish the preparation by means of one and one-half oz. of butter (divided into small quantities) and three tablespoonfuls of cream. Only whisk the eggs to be scrambled when absolutely necessary. N.B.—Having given the mode of procedure, which is unalterable for scrambled eggs, I shall now pass on, in the following recipes, to the various garnishes suited to this kind of dish. The quantities I give are those required for six scrambled eggs. 461—SCRAMBLED EGGS A LA BOHÉMIENNE Take one cottage brioche for every two eggs. Remove the tops of the brioches, and the crumb from the remaining portions, so as to form cases of these. Add one-half oz. of foie gras to the scrambled eggs, and half as much truffles, cut into dice, for every two eggs. Fill the emptied brioches with this preparation, and place a slice of truffle coated with meat-glaze upon each. 462—SCRAMBLED EGGS WITH MUSHROOMS Add to the scrambled eggs one oz. of cooked mushrooms cut into dice, or raw mushrooms, minced and _sautéd_ in butter, for every two eggs. Dish in a timbale; put a fine, cooked, and grooved mushroom in the middle, and surround with a crown of sliced mushrooms, also cooked. 463—SCRAMBLED EGGS, CHASSEUR Dish the scrambled eggs in a timbale. Hollow out the middle, and place therein a garnish of one fine chicken’s liver, _sautéd_, per every two eggs. Sprinkle a pinch of chervil and tarragon on the garnish, and surround with a thread of chasseur sauce (No. 33). 464—SCRAMBLED EGGS, CHATILLON Dish the eggs in a timbale, and place a garnish of mushrooms in the centre. The