Scrambled Eggs with Piedmont Truffles

Prepare the scrambled eggs the same as for No. 2940, only salting them less; mix with them two spoonfuls of grated parmesan. Have two ounces of white truffles cut up into thin fillets; put the eggs in a souffle pan, make a hole in the center and in it place the truffles; pour some barely melted butter over, and on top place anchovy fillets. Cover the whole with the eggs so that the truffles are inclosed in the center; set this pan in a slack oven for a few moments and serve at once.