No. 2941
Scrambled Eggs with Lobster, Garnished with Villeroi Oysters
Œufs Brouilles aux Homards, Garnis d'Huitres a la Villeroi
Add to some nearly finished scrambled eggs, prepared the same as for gravy (No. 2940), a salpicon of lobster cut in three-sixteenths of an inch dice. Dress the eggs when finished, smooth the surface and garnish around with Villeroi oysters (No. 698), or else mussels or scallops. The lobster salpicon can be replaced by one of shrimps or of crabs.