Scrambled Eggs a la Martinez

Broil four sweet Spanish peppers, selected with meaty and plump insides; suppress their skins by rubbing with a cloth, then divide each one in two; fry in butter and oil, half of each, season with salt, drain off the fat, and mix in a little meat glaze (No. 402) and chopped parsley. Scramble eight eggs, thickening over a slow fire, and when almost done mingle in some artichoke bottoms cut in quarter-inch squares, and fried in butter, and some cooked ham cut in three-sixteenths of an inch squares. Dress the whole in a vegetable dish, smooth the surface dome-shaped and pour around tomato sauce (No. 549) and half-glaze sauce (No. 413), mixed. Arrange the peppers in a circle, one overlapping the other, and serve the remainder of the sauce separately.