Chapter XII · Eggs · No. 462
462—Scrambled Eggs with Mushrooms
Add to the scrambled eggs one oz. of cooked mushrooms cut into dice, or raw mushrooms, minced and sautéd in butter, for every two eggs.
Dish in a timbale; put a fine, cooked, and grooved mushroom in the middle, and surround with a crown of sliced mushrooms, also cooked.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 462, p. 180. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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