Scrambled Eggs in Puff Pastry* * * * *

Roll out the puff pastry 1/8-inch thick on a floured surface. Cut out 8 rounds with a 3 1/2 to 4-inch fluted cutter and invert them onto a buttered baking sheet.

Score the rounds lightly in a cross hatch pattern with a sharp knife; brush them with some of the egg wash and bake in the middle of a preheated 400° oven for 12 to 15 minutes, or until they are golden and puffed.

Let the rounds cool on a rack while preparing the eggs.

In a large skillet, saute the mushrooms in 4 tablespoons of the butter over moderately high heat, stirring occasionally, until the liquid they give off is evaporated, then keep them warm, covered.

In a bowl, beat together the eggs, white pepper and salt to taste.

In a large heavy skillet, heat remaining butter over moderate heat until the foam starts to subside; add all but 1/2 cup of the eggs and cook the mixture, stirring constantly with a whisk, for 8 minutes or until it is very thick and creamy.