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Classic
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page 69
PREPARATION.--1st. Break the eggs (as in No. 175), slip them into a sauce pan
where you beat them with 1/4 lb. butter, salt and pepper to suit the taste (also
some rasped nutmeg if liked). All this should be done before placing the sauce
pan on the fire. 2d. Allow to cook while stirring for about 5 minutes on a light
fire and when the pap becomes quite thick, pour the whole into a hollow dish and
serve with fried toasts on and around the eggs.
179. OEUFS BROUILLES AUX FROMAGE.
SCRAMBLED EGGS WITH CHEESE.
As for the above, but add 1/4 lb. rasped cheese (Parmesan or Swiss), while
mixing the eggs with the butter.
180. OEUFS BROUILLES AXU POINTES D'ASPERGE.
SCRAMBLED EGGS WITH ASPARAGUS TOPS.
PROPORTIONS.--For five persons:
Eggs...............8.
Butter..............1/4 lb.
Asparagus...........2 bunches.
Salt and pepper.....To suit the taste.
Time.--1/4 hour.
PREPARATION.--1st. Take the tender part of the asparagus (green ones preferred)
and cut them in pieces about 1/2 inch long, cook them in some salted water for
about 10 minutes and let them drip. 2d. Do as indicated in 1st. and 2d., No.
178, and when the eggs are quite cooked add the asparagus tops, mix well the
whole with a wooden spoon and serve in a hollow dish with toast.
181. OEUFS BROUILLES AUX QUEUES D'ECREVISSE.
SCRAMBLED EGGS WITH CRAWFISH TAILS.
182. OEUFS BROUILLES A L'EMINCE DE HOMARD.
SCRAMBLED EGGS WITH MINCED LOBSTERS.
As for No. 180, but replace the asparagus by crawfish tails (cooked) or by
lobster's flesh (also cooked), cut in small dices.
183. GENERAL REMARKS ON OMELETS.
In making an omelet care should be taken that the pan be clean, smooth and hot,
otherwise the omelet will stick. To those who have not much practice in making
omelets we recommend making several small omelets rather than a large one, for
instance, for 5 persons make two omelets of 5 eggs each, instead of one of 10.
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