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Truffles, with Eggs

Take a large truffle, clean and pare it, cut it into small pieces, and simmer these in a little butter over a gentle fire for five or six minutes. Drain, and put them into a clean stewpan with two ounces of fresh butter, half a dozen fresh eggs, two table-spoonfuls of thick cream, and a little pepper, salt, and grated nutmeg. Stir this mixture with a wooden spoon over a gentle fire until it begins to thicken, then draw it to the side, and beat it until the eggs set without being at all hard. Put the preparation on a hot dish, and garnish with sippets. Time, altogether, ten or fifteen minutes.