476—Scrambled Eggs, Princess Mary

Prepare some small timbales in dariole-moulds from puff-paste scraps, and bake them without colouration; also some little covers of puff-paste, stamped out with an indented fancy-cutter, two inches in diameter. Set the covers on a tray, gild them slightly, place on each a scrap of indented paste, and leave this uncoloured. Bake the timbales and the covers in a moderate oven.

Make a preparation of scrambled eggs and Parmesan cheese; add to this, away from the fire, two tablespoonfuls of reduced velouté with truffle essence and truffles cut into dice.

Garnish the timbales, put a cover on each, and dish up on a napkin.