Chapter XII · Eggs · No. 477
477—Scrambled Eggs, Rachel
Add some truffles, cut into dice, and some asparagus-heads to the scrambled eggs. Dish on a timbale; put a fine little faggot of asparagus-heads in the middle, and surround with a crown of sliced truffles.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 477, p. 182. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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