2909.—SCRAMBLED EGGS. (Fr.—Œufs Brouillés.)
Ingredients.—4 eggs, 2 slices of buttered toast, 1 oz. of butter, 2 tablespoonfuls of cream or milk, salt and pepper, chopped parsley.
Method.—If liked, round, oval, or triangular croûtes of toasted bread may be used, but for ordinary purposes each slice of toast may be trimmed and cut into quarters. Beat the eggs slightly, season them with salt and pepper, add the cream or milk, and pour the mixture into a stewpan, in which the butter should have been previously melted. Stir over the fire until the eggs begin to set, then pile on the toast, sprinkle with parsley, and serve.
Time.—10 minutes. Average Cost, 10d. to 1s. 1d. Sufficient for 4 persons. Seasonable at any time.
2910.—SCRAMBLED EGGS WITH MUSHROOMS. (Fr.—Œufs Brouillés aux Champignons.)
Ingredients.—4 eggs, 6 button mushrooms (preferably fresh ones), 1 oz. of butter, 2 tablespoonfuls of cream or milk, 2 slices of buttered toast, salt and pepper.
Method.—Prepare the mushrooms, cut them into small dice, and fry lightly in the butter. Meanwhile trim the toast and divide each slice into 4 squares. Beat the eggs slightly, season them with salt and pepper, add the cream, and pour the mixture into the stewpan. Stir over the fire until the eggs begin to set, then pile the preparation on the toast, and serve as hot as possible.
Time.—10 minutes. Average Cost, 1s. to 1s. 3d. Sufficient for 4 persons. Seasonable at any time.
2911.—SCRAMBLED EGGS AND HAM. (Fr.—Œufs Brouillés au Jambon.)
Ingredients.—2 tablespoonfuls of finely-chopped ham, 2 eggs, 1 oz. of butter, 1 tablespoonful of milk, salt and pepper, 2 rounds of buttered toast.
Method.—Melt the butter in a stewpan, put in the ham and let it heat gradually in the butter. Beat the eggs, add the milk, season to taste, pour it into the stewpan, and stir until the eggs begin to set. Have the hot toast ready, pile the preparation lightly upon it, and serve at once. Tongue or other kinds of meat may be substituted for the ham.
Time.—15 minutes. Average Cost, 8d. Sufficient for 2 or 3 persons. Seasonable at any time.
