Pare, wash and slice half a pound of
fresh mushrooms, put them in a sautoir; cover, shake the sautoir once in
awhile and cook ten minutes. Break and beat five or six eggs in a
saucepan, adding seasoning of salt, pepper, nutmeg and one-half ounces
of butter cut into bits. Add the mushrooms, set over the fire, stir
constantly with wooden paddle, and when eggs are thick and creamy turn
into a heated dish, garnish with toasted bread points, and serve at


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