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Scrambled Eggs, Schmidt

Cut from a stale sandwich loaf six slices a quarter of an inch thick, toast to a nice golden colour, trim to two-inch-square pieces and spread a teaspoon pate de foie on top of each toast, arrange on a hot dish. carefully crack eight fresh eggs in a bowl, add a half gill cream, half teaspoon salt and three saltspoons white pepper. Sharply beat up with a fork for one minute, heat a tablespoon butter in a frying pan, drop in the eggs and cook for six minutes, frequently stirring meanwhile. Evenly arrange them over the toasts and send to the table.