Reference > Farmer's Cookbook > RECIPES FOR THE CHAFING-DISH > Scrambled Eggs with Sweetbreads
  Algonquin Canapés Scrambled Eggs with Calf’s Brains  

Scrambled Eggs with Sweetbreads

4 eggs
1/2 cup milk
1/2 teaspoon salt
1 sweetbread, parboiled and cut in dice
1/8 teaspoon pepper

2 tablespoons butter

Beat eggs slightly, using a silver folk, add salt, pepper, milk, and sweetbread. Put butter in hot chafing-dish; when melted, pour in the mixture. Cook until of creamy consistency, constantly stirring and scraping from bottom of the pan.

  Algonquin Canapés Scrambled Eggs with Calf’s Brains  
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