Scrambled Eggs a la Jerome

Cook some eggs the same as for scrambled with gravy (No. 2940), mixing in when nearly done a salpicon either of partridge, woodcock or any other seasonable game cut in three-sixteenths of an inch squares; dress, pour around the sauce and garnish with the stuffed eggs.

For the Sauce.—Prepare a game fumet (No. 397) with the fragments of game, reducing it with espagnole sauce (No. 414).

Stuffed Eggs.—Have hard-boiled eggs prepared as follows: Boil some eggs for ten minutes, throw in cold water, shell and remove the white from the pointed ends only with a tin tube half an inch in diameter; empty out the interiors with a vegetable spoon (Fig. 91) and pound this with well seasoned bearnaise sauce (No. 433), mixing in chopped-up mushrooms; fill and re-form the eggs with this stuffing, roll in flour, then in beaten eggs and bread-crumbs and fry to a fine color.