Soyer's standard cookery

Dish the scrambled eggs in a silver dish. 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. Eggs Scrambled Fines Herbes. Add to the scrambled eggs a tablespoonful of chopped parsley, chervil and tarragon leaves in equal quantities. Eggs Scrambled with Cheese. Break the eggs, beat them, season and add thereto for every two eggs, two ounces of grated Parmesan. Cook the eggs in the usual way on a very moderate fire, to keep them creamy. Scrambled Eggs Georgette. Bake six potatoes 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 ounces of crayfish butter, and eight or ten shelled crayfish tails, or lobster or oyster previously poached. Garnish the potato shells with the preparation and dish up on a napkin. Scrambled Eggs with Morels. Add to the scrambled eggs some minced morels, sauted in butter and seasoned. Dish in timbales in the usual way. Eggs Scrambled Orloff. Break six eggs, beat them, and add a little fresh, thick cream. Cook them in the usual way, and add a few crayfishes' tails for every four eggs. Dish in little porcelain cases, place a fine slice of truffle in each of the cases, and arrange these on a napkin and dish up in usual way. Scrambled Eggs a la Piemontaise. Add to the scrambled eggs, per every three of the latter, one-half ounce of grated Parmesan cheese and a teaspoonful of raw grated truffles. Dish in a timbale, and garnish with a fine crown of sliced truffles. Scrambled Eggs a la Portugaise. Dish the eggs in a timbale, and place in the middle, some fine, concassed tomatoes seasoned and sauted in butter. Sprinkle a pinch of concassed parsley on the tomatoes, and surround with a thread of brown sauce. Scrambled Eggs Rachel. Add some truffles, cut into dice, and some asparagus cut up, to the scrambled eggs. Dish up with a little faggot of asparagus-heads in the middle, and a thread of brown sauce. Scrambled Eggs Margot. Prepare the scrambled 'eggs in the usual way, and finish them with the necessary quantity of almond butter. Place this in small tartlet crusts, baked without coloration, and sur- round the tartlets with a thread of Bechamel sauce, finished with pistachio. Scrambled Eggs Rothschild. Finely pound the remains of six crayfish, the tails of which have been put aside, and add gradually, two tablespoonfuls of thick cream. Rub through sieve. 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, with a small faggot of asparagus-heads placed in the middle of the eggs, with crayfish tails arranged in a circle round the asparagus, and with large slices of truffles arranged in a crown. Scrambled Eggs with Truffles. To the eggs add one tablespoonful of truffles, cooked in Madeira and cut into dice. Place these in a dish and garnish with a crown of sliced truffles. Fried Eggs. To cook these eggs properly, only one should be dealt with at a time.