A guide to modern cookery

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. 480—SCRAMBLED EGGS, ROTHSCHILD Finely pound the remains of six crayfish (cooked in _Mirepoix_) 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, cooked in Madeira and cut into dice, to the scrambled eggs. Place these in a timbale, and garnish with a crown of sliced truffles. Or place the preparation in tartlet-crusts, made from trimmings of puff-paste and baked without colouration, with a large slice of truffle on the eggs, in each tartlet. 482—FRIED EGGS In the long series of egg-preparations, fried eggs are those which hold the least important place, for the fried eggs which are so commonly served at breakfasts in England and America are really eggs _à la poêle_. The real fried egg is almost unknown in England and America. As a rule, the garnish given to this kind of eggs is served apart, while the latter are dished, either on a napkin or on pieces