Scrambled Eggs with Sweetbreads

Braise some sweetbreads and then put them under a weight to cool; cut them up in quarter-inch squares and warm in butter. Prepare some scrambled eggs the same as with gravy (No. 2940) and when nearly done add the sweetbreads and mix them in with the eggs. Dress on the center of a dish, pour around a little half-glaze sauce (No. 413) and surround with half-heart croutons (small) of bread fried in butter (No. 51). The sweetbreads may be replaced either by unsmoked salted tongue, ham, or even thin pieces of smoked beef or squares of bacon fried in butter.