Page:The Boston cooking-school cook book (1910).djvu/641

 List of dishes previously given that may be prepared on the Chafing-Dish:—

German Toast Dropped Eggs Eggs à la Finnoise Eggs à la Suisse Scrambled Eggs Scrambled Eggs with Tomato Sauce Scrambled Eggs with Anchovy Toast Buttered Eggs Buttered Eggs with Tomatoes Curried Eggs French Omelet Spanish Omelet Creamed Fish Halibut à la Rarebit Creamed Oysters Buttered Lobster Creamed Lobster Broiled Meat Cakes Salmi of Lamb Creamed Sweetbreads Sautéd Sweetbreads Chickens' Livers with Madeira Sauce Chickens' Livers with Curry Sautéd Chickens' Livers Creamed Chicken Chicken and Oysters à la Métropole Stewed Mushrooms Sautéd Mushrooms Mushrooms à la Sabine Soufflé au Rhum

Scrambled Eggs with Sweetbreads

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

Scrambled Eggs with Calf's Brains

Follow recipe for Scrambled Eggs with Sweetbreads, using calf's brains in place of sweetbreads.

To Prepare Calf's Brains. Soak one hour in cold water to cover. Remove membrane, and parboil twenty minutes in boiling, salted, acidulated water. Drain, put in cold water; as soon as cold, drain again, and separate in small pieces.