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Scrambled Eggs, Compiegne

Crack eight fresh eggs in a bowl, add half gill milk, half teaspoon salt, three saltspoons white pepper, and briskly beat up with fork for a minute. Heat two tablespoons melted butter in sautoire, add a finely chopped onion and gently brown for three minutes, then add four well-cleaned, fresh mushrooms cut in small squares and briskly cook for five minutes. Stir well, drop in eggs, cook for six minutes, briskly stirring meanwhile, dress on a hot, deep dish, arrange six heart-shaped bread croutons around and serve.