(2937). Scrambled Eggs A La Martinez (Oeufs Brouilles A La Martinez)

Broil four sweet Spanish peppers, selected with meaty and plump iusides; suppress their skins by rubbing with a cloth, then divide each one in two; fry in butter and oil, half of each, season with salt, drain off the fat, and mix in a little meat glaze (No. 402) and chopped parsley. Scramble eight eggs, thickening over a slow tire, and when almost done mingle in some artichoke bottoms cut in quarter-inch squares, and fried in butter, and some cooked ham cut in three-sixteenths of an inch squares. Dress the whole in a vegetable dish, smooth the surface dome-shaped and pour around tomato same ( No. 549) and half-glaze sauce (No. 413), mixed. Arrange the peppers in a circle, one overlapping the other, and serve the remainder of the sauce separately.

(2938). Scrambled Eggs In A Risot Border With Ducks' Livers (Oeufs Brouilles En Bordure De Risot Aux Foies De Canard)

Make a risot (No. 739), mixing in with it some cooked ducks' livers cut in quarter-inch squares. Butter a plain, round-top border mold (Fig. 138), till it with the risot, pressing it firmly; keep warm and unmold just when ready to serve. Fill the center with scrambled eggs (No. 2940), mixing in some chopped truffles. Garnish around the eggs with small escalops of foies-gras rolled in Madeira sauce (No. 492).

(2939). Scrambled Eggs With Fine Herbs (Oeufs Brouilles Aux Fines Herbes)

Have some eggs scrambled the same as with gravy (No. 2940); to avoid having lumps in them they should not be cooked excessively, and above all be well stirred; mix in one tablespoonful altogether of chopped parsley, chives and chervil. Should it be necessary to keep them any length of time before serving, then add a little good veloute sauce (No. 415). Surround with puff paste crescents baked in a slack oven.

(2940). Scrambled Eggs With Gravy (Oeufs Brouillee Au Jus)

Break six eggs in a saucepan with two ounces of butter, a gill of cream or milk, and season with salt and pepper. Lay the saucepan containing the eggs on a slow fire and stir by beating vigorously with a small wire whip (Fig. 154); as soon as they attaina consistency, remove the saucepan from the fire and continue the same process for two minutes longer; when finished pour it out on a dish and surround by bread croutons (No. 51) fried in clarified butter. Throw over some reduced clear gravy (No. 404), mixing a little meat glaze (No. 402) into it.

(2941). Scrambled Eggs With Lobster, Garnished With Villeroi Oysters (Oeufs Brouilles Aux Homards, Garnis D'Huitres A La Villeroi. )

Add to some nearly finished scrambled eggs, prepared the same as for gravy (No. 2940), a salpicon of lobster cut in three-sixteenths of an inch dice. Dress the eggs when finished, smooth the surface and garnish around with Villeroi oysters (No. 69S), or else mussels or scallops. The lobster salpicon can be replaced by one of shrimps or of crabs.