Eggs Scrambled With Cream
|Egg yolks||8 , beaten|
|Egg whites||2 , beaten|
|Heavy cream||1 1⁄4 Cup (20 tbs)|
|Fresh mushrooms||4 , coarsely chopped|
|Cooked ham slice||1 , cut into julienne|
|Diced veal trimmings||2 Ounce|
|Veal stock||2⁄3 Cup (10.67 tbs)|
|Grated nutmeg||To Taste|
|Croutons||1 Cup (16 tbs)|
1.Heat 1 tablespoon (15ml.) of butter on a low flame and cook mushrooms, bouquet garni, ham and veal in it until brown.
2.Put the stock in the pan and allow it to boil till the time it gets diminished to a syrup.
3.Put cream and cook the ingredients on low flame till the liquid turns half.
4.Strain the mixture by pressing hard.
5.Put egg yolks and whites in the strained mixture and add a sprinkling of salt and pepper.
6.Add grated nutmeg to the mixture.
7.Cook the mixture atop double broiler by stirring consistently until the eggs are firm.
8.Serve scrambled eggs with garnishing of croutons.