Chapter XII · Eggs · No. 467
467—Scrambled Eggs with Cheese
Break the eggs, beat them, season, and add thereto, for every two eggs, one-half oz. of fresh grated Gruyère cheese, and as much grated Parmesan. Cook the eggs in the usual way on a very moderate fire, in order to keep them creamy.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 467, p. 180. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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