463—Scrambled Eggs, Chasseur

Dish the scrambled eggs in a timbale. Hollow out the middle, and place therein a garnish of one fine chicken’s liver, sautéd, per every two eggs. Sprinkle a pinch of chervil and tarragon on the garnish, and surround with a thread of chasseur sauce (No. 33, Chasseur Sauce (Escoffier’s Method)).