Scrambled Eggs a la Duxelle and with Anchovy Croustades

Fry in butter some chopped onions, shallots and mushrooms; mix with these a little reduced veloute sauce (No. 415). Break five or six eggs in a bowl, season, beat lightly and pour them into a saucepan, having previously buttered the bottom with one ounce of fresh butter; beat them over a slow fire with a whisk until they begin to thicken, then use a spoon, and work till smooth, incorporating about an ounce and a half more butter divided in small pats; season and throw in the fine herbs and some chopped parsley; finish with a little raw cream so as to keep them mellow. In case the eggs have to wait, then put the saucepan in a bainmarie having the water only tepid, and continue beating with the spoon. Dress the eggs in a vegetable or any deep dish, smooth the top and drop over some tomatoed half-glaze; surround with small hollow round crusts (No. 52) filled with reduced bechamel sauce (No. 409), finished with anchovy puree and a halved anchovy dressed in a ring the size of the opening on the croustade, the anchovy to be filled through a cornet with cold bearnaise sauce (No. 433), having lobster coral sprinkled over the top.