Scrambled Eggs with Swiss and Parmesan Cheese

Beat eight eggs lightly in a bowl, pour them into a saucepan having its bottom buttered with two ounces of fresh butter; season and thicken on a slow fire while beating unceasingly, and as soon as cooked incorporate an ounce of butter and two of grated parmesan. Remove it from the fire and then pour in a little good veloute sauce (No. 415) and raw cream; finish with a few spoonfuls of Swiss cheese cut in dice and softened in cold milk. Dress the preparation in a deep dish and surround with puff-paste crescents. Scrambled eggs may be prepared with the Swiss cheese or with grated parmesan, mixing in three ounces of either. Surround with triangle-shaped bread croutons fried in butter (No. 51).