407. Scrambled Eggs with Truffles.— Place in a saucepan four good- sized, sliced truffles with a glassful of Madeira wine. Reduce to about half, which will take two minutes ; add a tablespoonful of butter ; season with one pinch of salt and half a pinch of pepper. Crack into the saucepan EGGS. 2 I 3 twelve eggs, mix all well together with the spatula for three minutes on a very hot stove without stopping. Turn into a hot tureen and serve. 408. Scrambled Eggs with Smoked Beef.— Fry in a sautoire for one minute two ounces of finely minced smoked beef. Scramble twelve eggs as for No. 405, mixing with the above prepared beef. Any kind of gar- nishing may be added to the scrambled eggs. 409. Scrambled Eggs With Chicory. — Blanch for fifteen minutes a good-sized head of chicory; drain it and cut it into one-inch lengths. Put these in a saucepan on the hot stove with an ounce of butter and one minced onion, fry, and then moisten with half a pint of broth (No. 99), adding a pinch of salt✪ Scrambled Eggs with Asparagus-tops and half a pinch of pepper. Let cook until all the liquid is evaporated (which will take from twenty to twenty-two minutes). Break twelve eggs into a saucepan, add the chicory and another ounce of butter, then scramble with a spatula all together for four minutes, and serve with heart-shaped bread croutons (No. 133) around the dish. 410. Eggs a la Livingstone. — Cover six pieces of cut toast with pate- de-foie-gras, lay them on a dish, and pour twelve scrambled eggs over (No. 405), add two tablespoonfuls of demi-glace✪ Eggs à la Livingstone around the dish and serve (No. 185). 411. EggS a la Bourguignonne. — Place in a saucepan one tablespoon- ful of meat-glaze with one pint of broth (No. 99), or consomm6 (No. 100). Boil, then crack into it two fresh eggs, and poach for one and a quarter minutes. Carefully lift up with a skimmer, and gently lay them on a hot silver dish. Repeat the same operation .with ten more, two at a time ; when all on the dish, sprinkle over them an ounce of grated Parmesan cheese✪ Eggs à la Bourguignonne. Place in the hot oven to brown for one minute. Reduce the gravy in which they were poached to one-half, then carefully pour the sauce around the eggs, but not over them, and serve hot. 412. Fried EggS. — Place in a frying-pan on the hot range three tablespoonfuls of very good sweet oil, heat it well, then carefully break into it one fresh egg, being careful not to break the yolk, and with the aid of a table knife fold the white right over the yolk, cook for a quarter of a minute, turn it over with a cake-turner ; cook for a quarter of a minute on the other side, lift it up with the cake-turner, dress on a hot dish with a folded napkin. Proceed precisely the same way with eleven more, and then they will be ready to serve for any purpose desired. N. B. — Mix one pinch of salt, and half a pinch of white pepper✪ Fried Eggs, and as soon as the eggs are dressed on the dish season each one evenly with it ; taking special care to cook them separately, and no more than a quarter of a minute on each side. 413. Fried Eggs for Garnishing, — Pour half a gill of sweet oil into the frying-pan ; when the oil is hot break in one egg✪ Fried Eggs for Garnishing, carefully closing up the white part with a skimmer, so as to have it firm, and in a single form. Only one at the time should be cooked, and two minutes will be sufficient.

AI-modernized reading of the original text

407. Scrambled Eggs with Truffles.— Place in a saucepan four goodsized, sliced truffles with a glassful of Madeira wine. Reduce to about half, which will take two minutes ; add a tablespoonful of butter ; season with one pinch of salt and half a pinch of pepper. Crack into the saucepan EGGS. 2 I 3 twelve eggs, mix all well together with the spatula for three minutes on a very hot stove without stopping. Turn into a hot tureen and serve. 408. Scrambled Eggs with Smoked Beef.— Fry in a sautoire for one minute two ounces of finely minced smoked beef. Scramble twelve eggs as for No. 405, mixing with the above prepared beef. Any kind of garnishing may be added to the scrambled eggs. 409. Scrambled Eggs with Chicory. — Blanch for fifteen minutes a good-sized head of chicory; drain it and cut it into one-inch lengths. Put these in a saucepan on the hot stove with an ounce of butter and one minced onion, fry, and then moisten with half a pint of broth (No. 99), adding a pinch of salt and half a pinch of pepper. Let cook until all the liquid is evaporated (which will take from twenty to twenty-two minutes). Break twelve eggs into a saucepan, add the chicory and another ounce of butter, then scramble with a spatula all together for four minutes, and serve with heart-shaped bread croutons (No. 133) around the dish. 410. Eggs a la Livingstone. — Cover six pieces of cut toast with patede-foie-gras, lay them on a dish, and pour twelve scrambled eggs over (No. 405), add two tablespoonfuls of demi-glace around the dish and serve (No. 185). 411. EggS a la Bourguignonne. — Place in a saucepan one tablespoonful of meat-glaze with one pint of broth (No. 99), or consomm6 (No. 100). Boil, then crack into it two fresh eggs, and poach for one and a quarter minutes. Carefully lift up with a skimmer, and gently lay them on a hot silver dish. Repeat the same operation .with ten more, two at a time ; when all on the dish, sprinkle over them an ounce of grated Parmesan cheese. Place in the hot oven to brown for one minute. Reduce the gravy in which they were poached to one-half, then carefully pour the sauce around the eggs, but not over them, and serve hot. 412. Fried EggS. — Place in a frying-pan on the hot range three tablespoonfuls of very good sweet oil, heat it well, then carefully break into it one fresh egg, being careful not to break the yolk, and with the aid of a table knife fold the white right over the yolk, cook for a quarter of a minute, turn it over with a cake-turner ; cook for a quarter of a minute on the other side, lift it up with the cake-turner, dress on a hot dish with a folded napkin. Proceed precisely the same way with eleven more, and then they will be ready to serve for any purpose desired. N. B. — Mix one pinch of salt, and half a pinch of white pepper, and as soon as the eggs are dressed on the dish season each one evenly with it ; taking special care to cook them separately, and no more than a quarter of a minute on each side. 413. Fried Eggs for Garnishing, — Pour half a gill of sweet oil into the frying-pan ; when the oil is hot break in one egg, carefully closing up the white part with a skimmer, so as to have it firm, and in a single form. Only one at the time should be cooked, and two minutes will be sufficient.

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Scrambled Eggs with Asparagus-topsScrambled Eggs with TrufflesScrambled Eggs with Smoked BeefScrambled Eggs with ChicoryEggs à la LivingstoneEggs à la BourguignonneFried EggsFried Eggs for Garnishing

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