Soyer's standard cookery

Butter some narrow and deep dariole-molds ; garnish their bottoms with a slice of truffle, and their sides with a very thin coating of chicken forcemeat. Make a preparation of scrambled eggs, asparagus-heads, and truffles cut into dice, keeping them very soft, and add thereto raw beaten eggs in the proportion of one raw egg to every four scrambled. Fill the molds nearly full with this preparation; cover the eggs with a coating of forcemeat, and poach in a bain-marie for fifteen minutes slowly. Turn out the molds on a dish, and surround them with a thread of clear poultry brown sauce. Eggs Printanier. Butter some hexagonal molds, and garnish them, Chartreuse fashion, with cut-up, cooked vegetables, varying the shades. Break an egg into each mold; season, and poach in a bainmarie. Turn out the molds upon little round pieces of toast; arrange these in a circle on a dish and pour in their midst a cream sauce finished by means of a Printanier butter with herbs, in the proportion of one ounce of butter to one-quarter pint of sauce. Scrambled Eggs. This dish is the finest of all egg preparations, provided the eggs be kept soft and creamy. They are mostly served in silver timbales, but may also be dished in special little croustades, or in tartlet crusts, with small pieces of toast shaped like crescents, lozenges, rings, palmettes, etc. Cook the eggs in the usual way, in a utensil in direct contact with the fire; but in order that the process of cooking may be progressive and gradual, see that the heat is only moderate. Method of Scrambling Eggs. For six eggs, slightly heat two ounces of butter in a saucepan. Add the six eggs, beaten moderately, together with a large pinch of salt and a little pepper and one tablespoonful of cream; place the pan on a slow fire, and stir constantly with a wooden spoon or whisk, taking care to avoid anything in the way of sudden, fierce heat, which would cause lumps to form in the mass — which should be guarded against. When the eggs have acquired the proper consistence, and are still smooth and creamy, take the saucepan off the fire, and finish by means of one and one-half ounces of butter and one tablespoonful of cream. Only whisk the eggs to be scrambled when absolutely necessary. Eggs Scrambled with Mushrooms. Add to the scrambled eggs six ounces of cooked mushrooms cut into dice, or raw mushrooms, minced and sauted in butter, for every four eggs. Dish in a timbale; put a fine, cooked, and grooved mushroom in middle, and surround with a crown of mushroom buttons. Eggs Scrambled Chasseur. Dish the scrambled eggs in a timbale. Hollow out the middle, and place a garnish of one fine chicken's liver. sauted for every four eggs. Sprinkle a pinch of parsle^or tarragon on the garnish, and surround with a thread of brown sauce. Eggs Scrambled Chatillon. Dish the eggs in a timbale, well buttered and breadcrumbed, and place a garnish of mushrooms in the center. The mushrooms should be minced raw, and then sauted 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 croutons. Eggs Scrambled with Shrimps.