Scrambled Eggs with Perigord Truffles

Cut two ounces of Perigord truffles into three-sixteenths inch squares, after they have been peeled and cooked with salt and Madeira wine; put this salpicon with a little melted meat-glaze (No. 402) into a small saucepan and set it in a bain-marie. Break four eggs in a bowl, season and beat to mix well, then pour them through a fine strainer into a saucepan, having its bottom covered with half an ounce of butter; put the saucepan on a slow fire and thicken the eggs while beating steadily with a small tinned wire whip. When almost done remove from the fire and mix in slowly about half an ounce of butter broken up small, finishing with a few spoonfuls of raw cream; add the truffles and dress in a vegetable or any other deep dish.