Scrambled Eggs

Œufs au petit Feu


Break three eggs into a stewpan, and add four tablespoonfuls of single cream, one and a half ounces of butter, a little chopped parsley and half an eschalot, a pinch of salt and white pepper, and a dust of nutmeg; stir all together over the fire with a wooden spoon till the mixture begins to thicken, then turn out on to some well-buttered fingers of toast, and serve at once.