Chapter XII · Eggs · No. 471
471—Scrambled Eggs with Morels
Add to the scrambled eggs some minced morels, sautéd in butter and seasoned. Dish in timbales, and place a fine, cooked morel in the centre of each.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 471, p. 181. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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