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Scrambled Eggs, Bordelaise

Crack eight fresh eggs in a bowl, add half gill milk, season with half teaspoon salt, two saltspoons white pepper, and sharply beat up with a fork for one minute.

Heat a tablespoon butter in a frying pan, add four finely chopped shallots and gently brown for three minutes, pour in half gill claret and half gill demi-glace. Reduce on the range until nearly dry, then drop in the beaten eggs and cook for six minutes, frequently mixing with the wooden spoon meanwhile. Pour them into a hot, deep dish and serve.