469—Scrambled Eggs, Georgette

Bake three fine Dutch potatoes, or six smaller ones, in the oven. Open them by means of an incision on their tops; withdraw the pulp from the interior with the handle of a spoon, and keep the remaining shells hot. Prepare the scrambled eggs in the usual way, and finish them away from the fire with one and one-half oz. of crayfish butter, and eight or ten shelled crayfish tails. Garnish the potato shells with this preparation, and dish up on a napkin.