Scrambled Eggs with Sweetbreads

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 4 eggs.
  • ½ teaspoon salt.
  • teaspoon pepper.
  • ½ cup milk.
  • 1 sweetbread parboiled and cut in dice.
  • 2 tablespoons butter.


    Beat eggs slightly with 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, stirring and scraping from bottom of pan.