Œufs en Cannelons (Scrambled Eggs in Pastry Cannelons)

Ingredients

• scrambled eggs
• puff-paste trimmings
• garnish at choice: ham

Instructions

1. Roll bands of puff-paste trimmings around small wooden pegs to form the cannelons — in effect the cornets of pastry-making.
2. Garnish the scrambled eggs at will with ham, tongue, mushrooms, white of chicken, truffle or the like.
3. Fill the cannelons with the garnished scrambled eggs.
4. Close the opening with a round cut from the same element as the garnish.