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.