Title: Chanterelle scramble
 Categories: Breakfast, Eggs, Mushrooms
      Yield: 4 Servings
 
      8 oz Chanterelle mushrooms
      8 ea Eggs
      2 oz Butter
      1 x  Freshly ground pepper
 
  Thinly slice the chanterelles (pfifferlingen)  4-8 oz. or as many as
  found. Melt the butter in a heavy saucepan on a low heat.  Mix ub tge
  chanterelles and cook them for 10 minutesm stirring occasionally.
  
  While they are cooking, beat the eggs with the pepper.  Stir them
  into the mushrooms and keep stirring on a low heat until they are set
  to a creamy creamy.
  
  Chanterelle mushrooms go superbly with eggs to make a dish of creamy
  yellow colours.  Lightly boiled potatoes or wholewheat bread and
  butter are better accompaniments than toast.
  
                                   DUFF, Gail
                                   The Countryside Yearbook,
                                   A Cook's Calendar
                                   Van Nostrand Reinhold Company, New
  York
       19    Submitted by John Hartman Indianapolis, IN