Cut up cooked sweetbreads into large dice and put them in a buttered pan into about half the amount of raw eggs, or 5 eggs 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 previous day are as good as if newly cooked - and rub them through a strainer adding a little hot broth or white sauce to help pass the puree; season and set it to get warm.

Stir the sweetbreads and eggs over the fire until soft cooked. Place a spoonful of the green puree in the small dish in the manner of a border and the scrambled sweetbreads in the middle.