405 | Scrambled Eggs.
—Melt three ounces of butter in a saucepan, break into it twelve fresh eggs; season with a pinch of salt, half a pinch of pepper, and a third of a pinch of grated nutmeg. Mix thoroughly without stopping for three minutes, using a spatula, and having the pan on a very hot stove. Turn into a warm tureen, add a little verjuice or lemon juice, and send to the table very hot.