Scrambled Eggs with Fine Herbs

Have some eggs scrambled the same as with gravy (No. 2940); to avoid having lumps in them they should not be cooked excessively, and above all be well stirred; mix in one tablespoonful altogether of chopped parsley, chives and chervil. Should it be necessary to keep them any length of time before serving, then add a little good veloute sauce (No. 415). Surround with puff paste crescents baked in a slack oven.