Scrambled Eggs with Gravy

Break six eggs in a saucepan with two ounces of butter, a gill of cream or milk, and season with salt and pepper. Lay the saucepan containing the eggs on a slow fire and stir by beating vigorously with a small wire whip (Fig. 154); as soon as they attain a consistency, remove the saucepan from the fire and continue the same process for two minutes longer; when finished pour it out on a dish and surround by bread croutons (No. 51) fried in clarified butter. Throw over some reduced clear gravy (No. 404), mixing a little meat glaze (No. 402) into it.