Scrambled Sweetbreads with Puree of Peas

Ingredients

• 1 pound of sweetbreads
• about half the amount of raw eggs, or 5 eggs
• a little nutmeg
• salt
• pepper
• some green peas
• a little hot broth or white sauce

Method

1. 1

   Cut up cooked sweetbreads into large dice and put them in a buttered pan with raw eggs.

2. 2

   Grate in nutmeg, add salt and pepper, and cover.

3. 3

   Mash green peas and rub through a strainer, adding hot broth or white sauce.

4. 4

   Stir sweetbreads and eggs over the fire until soft cooked.

5. 5

   Place a spoonful of green puree in a small dish and add scrambled sweetbreads in the middle.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 246. The excerpt below is the record exactly as published.

Scrambled Sweetbreads with Puree of Peas. Cut up cooked sweetbreads into large SAN FRANCISCO HOTEL GAZETTE'S 104 dice and put them in a buttered pan into about half the amount of raw eggs, or 5 egj^s to a pound of sweetbreads. Grate in a little nutmeg, add salt and pepper and keep covered until time to cook. Mash some green peas — the greener the better, but those left over from the pre- vious day are as good as if newly cooked — and rub them through a strainer adding a little hot broth or white sauce

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