Truffles With Eggs Recipe

Instructions

1. Take a large truffle, clean and pare it, cut it into small pieces, and simmer it in a little butter over a gentle fire for five or six minutes.
2. Drain it, and put it into a clean stewpan with 2 ounces of fresh butter, half a dozen fresh eggs, 2 tablespoons of thick cream, and a little pepper, salt, and grated nutmeg.
3. Stir this mixture with a wooden spoon over a gentle fire until it begins to thicken, then draw it to the side, and beat it until the eggs set without being at all hard.
4. Put the preparation on a hot dish, and garnish with sippets.
5. Time, altogether, ten or fifteen minutes.