[451]. Scrambled Eggs with Peas. Same as foregoing, adding half a pint of boiled peas.
[452]. Scrambled Eggs with Asparagus. Proceed as for the foregoing, and, instead of peas, add the green ends of a bunch of asparagus.
[453]. Scrambled Eggs with Tomatoes. Proceed as for scrambled eggs ([Art. 450]), adding a quarter of a can of tomatoes, from which you have drained the liquid.
[454]. Scrambled Eggs with Truffles. Proceed as for scrambled eggs, adding a small box of chopped truffles.
[455]. Scrambled Eggs with Ham. Proceed as for scrambled eggs, adding an ounce of lean cooked ham chopped fine.
[456]. Eggs à la Tripe. Peel and chop six onions, put them in a saucepan on the fire, with two ounces of butter, a pinch of salt, pepper, and nutmeg; simmer them gently about an hour, and then add to them a tablespoonful of flour, which mix well with your onions; moisten with half a pint of milk; simmer gently, stirring every now and then to prevent your sauce sticking to the saucepan; then put it through a sieve and heat again on the fire, adding a dozen hard-boiled eggs cut in round slices.
[457]. Eggs au Beurre Noir. Fry eight eggs; then in a frying-pan put two ounces of butter, a pinch of salt and pepper; heat on the fire until it becomes black, then add two tablespoonfuls of vinegar; let it boil up again, and pour it over your eggs.
[458]. Eggs à l'Aurore. Take a dozen hard-boiled eggs, to which add half a pint of béchamel sauce ([Art. 83]), and put them on a dish; sprinkle them on top with three yolks of hard-boiled eggs which you have previously pounded fine, and mixed with an equal quantity of bread-crumbs. Add a little melted butter on top, garnish with pieces of bread dipped in melted butter, and send to the oven; when colored a light brown, serve.
[459]. Eggs with Cream. Boil three sherry-glasses of cream, which put in a large dish, break into it a dozen eggs, send to a moderate oven for about twelve minutes, and serve.