—Place in a saucepan four good-sized, sliced truffles with a glassful of Madeira wine. Reduce to about half, which will take two minutes; add a tablespoonful of butter; season with one pinch of salt and half a pinch of pepper. Crack into the saucepan twelve eggs, mix all well together with the spatula for three minutes on a very hot stove without stopping. Turn into a hot tureen and serve.
408. Scrambled Eggs with Smoked Beef.
—Fry in a sautoire for one minute two ounces of finely minced smoked beef. Scramble twelve eggs as for [No. 405], mixing with the above prepared beef. Any kind of garnishing may be added to the scrambled eggs.
409. Scrambled Eggs with Chicory.
—Blanch for fifteen minutes a good-sized head of chicory; drain it and cut it into one-inch lengths. Put these in a saucepan on the hot stove with an ounce of butter and one minced onion, fry, and then moisten with half a pint of broth ([No. 99]), adding a pinch of salt and half a pinch of pepper. Let cook until all the liquid is evaporated (which will take from twenty to twenty-two minutes). Break twelve eggs into a saucepan, add the chicory and another ounce of butter, then scramble with a spatula all together for four minutes, and serve with heart-shaped bread croûtons ([No. 133]) around the dish.
410. Eggs à la Livingstone.
—Cover six pieces of cut toast with pâté-de-foie-gras, lay them on a dish, and pour twelve scrambled eggs over ([No. 405]), add two tablespoonfuls of demi-glace around the dish and serve ([No. 185]).
411. Eggs à la Bourguignonne.
—Place in a saucepan one tablespoonful of meat-glaze with one pint of broth ([No. 99]), or consommé ([No. 100]). Boil, then crack into it two fresh eggs, and poach for one and a quarter minutes. Carefully lift up with a skimmer, and gently lay them on a hot silver dish. Repeat the same operation with ten more, two at a time; when all on the dish, sprinkle over them an ounce of grated Parmesan cheese. Place in the hot oven to brown for one minute. Reduce the gravy in which they were poached to one-half, then carefully pour the sauce around the eggs, but not over them, and serve hot.