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Scrambled Eggs, Grand Pere

Carefully crack eight fresh eggs in a bowl, add a half gill milk, season with half teaspoon salt, two saltspoons white pepper, half teaspoon freshly chopped tarragon, and half teaspoon freshly chopped chervil. Beat up with a fork for one minute. Heat two tablespoons butter in a frying pan, adding one ounce lean, raw bacon cut into small dice pieces, half a finely chopped onion and one slice of sandwich bread cut into pieces a quarter-inch square, and let briskly cook for eight minutes or until of a light brown; then drop in the eggs, mix with a wooden spoon and cook for six minutes, frequently stirring meanwhile. Pour into a hot, deep dish and serve.