I only give one recipe of this kind, but the series may be extended at will without involving much deep research, since all that is needed for the purpose of variety is the modification of the garnish and a change in the [soufflé] preparation. The mode of procedure remains unalterable. Prepare the scrambled eggs, and garnish them as fancy may suggest. Also make a “Soufflé with Parmesan Cheese” (No. [2295a]).
Put the scrambled eggs into a large tartlet-crust, cook without colouration, filling them only two-thirds full. Cover with the [soufflé] preparation, taking care to make it project in a mound above the tartlets; place these on a tray, poach quickly in a hot oven, and glaze at the same time.
[471—SCRAMBLED EGGS WITH MORELS]
Add to the scrambled eggs some minced morels, [sautéd] in butter and seasoned. Dish in timbales, and place a fine, cooked morel in the centre of each.
[472—SCRAMBLED EGGS WITH MOUSSERONS]
Proceed as for No. [471].
[473—SCRAMBLED EGGS, ORLOFF]
Break the eggs; beat them, and add thereto a little fresh, thick cream. Cook them in the usual way, and add three [182] ]crayfishes’ tails per every two eggs. Dish in little porcelain cases, place a fine slice of truffle in each of the cases, and arrange these upon a napkin lying on a dish.
[474—SCRAMBLED EGGS A LA PIÉMONTAISE[!-- TN: acute invisible --]
Add to the scrambled eggs, per every two of the latter, one-half oz. of grated Parmesan cheese and a coffeespoonful of raw, grated, Piedmont truffles. Dish in a timbale, and garnish with a fine crown of sliced truffles of the same kind as the above.