Chapter XII · Eggs · No. 473
473—Scrambled Eggs, Orloff
Break the eggs; beat them, and add thereto a little fresh, thick cream. Cook them in the usual way, and add three crayfishes’ tails per every two eggs. Dish in little porcelain cases, place a fine slice of truffle in each of the cases, and arrange these upon a napkin lying on a dish.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 473, p. 181. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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