Dish the scrambled eggs in a silver timbale. 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.
[466—SCRAMBLED EGGS WITH HERBS]
Add to the scrambled eggs a tablespoonful of parsley, chervil [pluches], chives, and tarragon leaves in equal quantities and chopped.
[467—SCRAMBLED EGGS WITH CHEESE]
Break the eggs, beat them, season, and add thereto, for every two eggs, one-half oz. of fresh grated Gruyère cheese, and as much grated Parmesan. Cook the eggs in the usual way on a very moderate fire, in order to keep them creamy.
[181]
][468—SCRAMBLED EGGS GRAND-MÈRE[!-- TN: replaced hyphen with apostrophe --]
Add to the scrambled eggs a tablespoonful of little crusts, cut into dice, fried in clarified butter, and prepared in time to be inserted into the eggs very hot. Dish in a timbale with a pinch of chopped parsley in the middle.
[469—SCRAMBLED EGGS, GEORGETTE]
Bake three fine Dutch potatoes, or six smaller ones, 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 oz. of crayfish butter, and eight or ten shelled crayfish tails. Garnish the potato shells with this preparation, and dish up on a napkin.