A guide to modern cookery

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 crayfishes’ 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 PIÉMONTAISE 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