Chapter XII · Eggs · No. 474
474—Scrambled Eggs à la Piémontaise
Add to the scrambled eggs, per every two of the latter, one-half oz. of grated Parmesan cheese and a coffeespoonful of raw, grated, Piedmont truffles. Dish in a timbale, and garnish with a fine crown of sliced truffles of the same kind as the above.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 474, p. 182. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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