Beat up eggs, pass them through a sieve, and put them into a saucepan with butter and cream. Put the saucepan in a bain-marie, and stir so that the eggs may not adhere. Saute some slices of truffle in butter, cover them with Velute sauce and Marsala, and add them to the eggs. Serve very hot with fried and glazed croutons. Instead of truffles you can use asparagus tips, peas, or cooked ham.