Eggs, Brouilles
Break four fresh eggs into a bowl, with a fork break the yolks and slightly mix them with the whites, do not beat; add two ounces of butter, four tablespoonfuls of cream, one tablespoonful of thick stock or glaze, a quarter-teaspoonful of white pepper and a half teaspoonful of salt. Mix, and turn into a small stewing pan; with a wire spoon stir continuously and quickly until the eggs begin to thicken, then draw the stewing pan to the side of the fire and continue beating until the mixture is thick and light. Delicious.