[475—SCRAMBLED EGGS A LA PORTUGAISE]
Dish the eggs in a timbale, and place, in the middle, some fine, [concassed] tomatoes, seasoned and [sautéd] in butter. Sprinkle a pinch of [concassed] parsley on the tomatoes, and surround with a thread of meat-glaze.
[476—SCRAMBLED EGGS, PRINCESS MARY]
Prepare some small timbales in [dariole-moulds] from puff-paste scraps, and bake them without colouration; also some little covers of puff-paste, stamped out with an indented fancy-cutter, two inches in diameter. Set the covers on a tray, [gild] them slightly, place on each a scrap of indented paste, and leave this uncoloured. Bake the timbales and the covers in a moderate oven.
Make a preparation of scrambled eggs and Parmesan cheese; add to this, away from the fire, two tablespoonfuls of reduced velouté with truffle essence and truffles cut into dice.
Garnish the timbales, put a cover on each, and dish up on a napkin.
[477—SCRAMBLED EGGS, RACHEL]
Add some truffles, cut into dice, and some asparagus-heads to the scrambled eggs. Dish on a timbale; put a fine little faggot of asparagus-heads in the middle, and surround with a crown of sliced truffles.
[478—SCRAMBLED EGGS, REINE MARGOT]
Prepare the scrambled eggs in the usual way, and finish them with the necessary quantity of almond butter. Place this preparation in small tartlet-crusts, baked without colouration, and surround the tartlets with a thread of Béchamel sauce, finished with pistachio butter, the thread of sauce being close up to the edge of the tartlets.