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Scrambled Eggs with Rice

Place an ounce of rice in a small saucepan with two gills milk, two saltspoons salt, one saltspoon white pepper, lightly mix, boil for thirty-five minutes and keep hot. Carefully crack eight fresh eggs in a bowl, season with teaspoon salt and two saltspoons white pepper, then briskly beat up with fork one minute. Heat a tablespoon of melted butter in sautoire, drop in the eggs, then cook six minutes, frequently stirring at the bottom once in a while, then add the rice, gently mix, pour in a deep dish and serve.