480—Scrambled Eggs, Rothschild

Finely pound the remains of six crayfish (cooked in No. 228, Mirepoix) the tails of which have been put aside, and add thereto, little by little, two tablespoonfuls of thick cream. Rub through tammy.

Add this crayfish cream to the six beaten eggs; season, and cook on a moderate fire with the object of obtaining a smooth, soft, and creamy preparation. Serve in a timbale and garnish, firstly with a small faggot of asparagus-heads placed in the middle of the eggs, secondly with crayfish tails arranged in a circle round the asparagus, and thirdly with large slices of very black truffles arranged in a crown around the crayfish tails.