Not to be beaten up like an omelet but only stirred about. Put a spoonful of melted butter or butter and lard into the small frying-pan, and then two eggs, sprinkle pepper and salt. Stir the eggs about a dozen times around with a fork. Pile in the middle of a little flat dish before they get cooked too hard.

Note. The oeufs (eggs) brouilles aux truffles, or aux poinles d' asperges, often named in menus are scrambled eggs with truffles and asparagus and similar accessories, the word brouille being of the same derivation as our broil, signifying a row, being in a tumult, stirred up,