[461—SCRAMBLED EGGS A LA BOHÉMIENNE[!-- TN: acute invisible --]
Take one cottage brioche for every two eggs. Remove the tops of the brioches, and the crumb from the remaining portions, so as to form cases of these. Add one-half oz. of foie gras to the scrambled eggs, and half as much truffles, cut into dice, for every two eggs. Fill the emptied brioches with this preparation, and place a slice of truffle coated with meat-glaze upon each.
[180]
][462—SCRAMBLED EGGS WITH MUSHROOMS]
Add to the scrambled eggs one oz. of cooked mushrooms cut into dice, or raw mushrooms, minced and [sautéd] in butter, for every two eggs.
Dish in a timbale; put a fine, cooked, and grooved mushroom in the middle, and surround with a crown of sliced mushrooms, also cooked.
[463—SCRAMBLED EGGS, CHASSEUR]
Dish the scrambled eggs in a timbale. Hollow out the middle, and place therein a garnish of one fine chicken’s liver, [sautéd], per every two eggs. Sprinkle a pinch of chervil and tarragon on the garnish, and surround with a thread of chasseur sauce (No. [33]).
[464—SCRAMBLED EGGS, CHATILLON]
Dish the eggs in a timbale, and place a garnish of mushrooms in the centre. The mushrooms should first be minced raw, and then [sautéd] 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 puff-paste, baked pale.