Scrambled Eggs Orloff

Name: Scrambled Eggs Orloff
Cuisine: France
Ingredients: eggs; a little thick fresh cream; 3 crayfish tails (queues d'écrevisses); 1 truffle slice

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

eggs
a little thick fresh cream
3 crayfish tails (queues d'écrevisses)
1 truffle slice

Instructions

Beat the eggs with a little thick fresh cream until well incorporated. Scramble them in the usual manner. Enrich each portion with 3 crayfish tails (queues d'écrevisses) per 2 eggs. Dress the scrambled eggs in small porcelain cases, placing a fine truffle slice in each. Arrange the cases on a napkin-lined plate for service.