Chapter XII · Eggs · No. 468
468—Scrambled Eggs Grand-mère
Add to the scrambled eggs a tablespoonful of little crusts, cut into dice, fried in clarified butter, and prepared in time to be inserted into the eggs very hot. Dish in a timbale with a pinch of chopped parsley in the middle.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 468, p. 181. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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