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Scrambled Eggs, Reforme

Carefully crack eight fresh eggs in a bowl, add half gill milk, season with half teaspoon salt and two saltspoons pepper and sharply beat them up for a minute. Cut in julienne shape four gherkins, six heads canned mushrooms, half ounce cooked ham and a very small truffle. Place these ingredients in a large frying pan with a tablespoon butter and gently cook for three minutes; pour in the beaten eggs with a tablespoon sherry, mix a little with a wooden spoon and let cook for six minutes, briskly mixing meanwhile. Remove, dress on a dish and serve very hot.