Spaghetti Macaroni a la Prati

Take half a pound of cold braised sweetbread escalops, one inch in diameter by three-sixteenths of an inch in thickness, and a quarter of a pound of cooked lean ham cut the same size and shape; fry both lightly in butter and moisten with some gravy (No. 404), espagnole sauce (No. 414) and Madeira wine; add two ounces of salted unsmoked tongue and one ounce of truffles. Blanch a pound of spaghetti in salted water for ten minutes, drain and put it back in the saucepan with melted glaze (No. 402), butter and a little of the gravy from the above stew; simmer and when finished cooking incorporate four ounces of grated parmesan; arrange two-thirds of this spaghetti in a circle on a dish, pour the stew in the center and cover with the remainder of the spaghetti.