CookEat Recipe
Scrambled Eggs, Schmidt
Scrambled Eggs, Schmidt Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2504. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use the selected fully cooked ready-to-eat commercial liver pate and verify 74°C in the scrambled eggs. Six source teaspoons of pate are divided one per toast; all eight eggs form one scramble split among six. Limites : Pate species/formulation, toast mass and final size, scrambled-egg yield and individual allocation weights remain unknown. Six toast assemblies are not a diner count.
Method
Steps
Step 1
Toast SIX quarter-inch-thick stale sandwich-bread slices golden and trim to TWO-inch squares. Spread ONE teaspoon fully cooked ready-to-eat liver pate on EACH and arrange on a hot dish. Beat EIGHT eggs with 59 mL cream, half teaspoon salt and THREE saltspoons white pepper for ONE minute.
Step 2
Heat ONE tablespoon butter, add the egg mixture and scramble with frequent stirring for the six-minute guide, continuing to 74°C. Distribute the actual scrambled eggs evenly over the SIX prepared toasts and serve promptly; no exact egg count or mass per toast is asserted.
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