Croustades a la Morgan or with Scrambled Eggs and Truffles

Peel and steam some sweet potatoes, then pound them with a little butter and a few egg-yolks; fill some six sided molds (Fig. 221) previously laid in ice water and drained, press in well the potato, and set them on the ice to become cold, unmold and roll them in cracker dust, dip them in eggs and bread-crumbs, and mark an incision on top with a pastry cutter three-quarters of an inch in diameter; fry them a fine color, remove the cover, empty out the insides, and fill them with some mushrooms, artichokes, and fat livers cut in three-sixteenths of an inch squares, and mixed in a saucepan with a sufficient quantity of poulette sauce (No. 527). When all are filled, range them on a folded napkin.

For Scrambled Eggs and Truffles.—Fill the empty spaces with a preparation of eggs scrambled with truffles and grated cheese.