A guide to modern cookery

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 Gruyère 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-MÈRE 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 HORS-D’ŒUVRE 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