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Sweetbreads, Senora Diaz

Blanch and trim six heart sweetbreads. Cut twenty-four pieces raw ham one inch long by a sixth of an inch thick, then with a larding needle insert the strips of ham through the sweetbreads. Line bottom of a frying pan with a sliced white onion, one sliced leek and two sliced branches celery, add half ounce butter and lightly fry five minutes. Lay breads on top. Season with half teaspoon salt, saltspoon cayenne pepper and three saltspoons curry powder. Moisten with three-quarters pint of broth. Cover breads with buttered paper and set in a lively oven thirty-five minutes. Have six tartlet crusts. Remove breads from oven, place one in each tartlet on a dish, cut six sweet Spanish peppers in half and lightly fry in a teaspoon butter two minutes on each side, then arrange them on top of the breads and keep hot. Mix in a small saucepan a tablespoon melted butter with a tablespoon flour. Strain the sweetbread gravy into this pan, add a half gill cream and two ounces peeled and lightly browned sweet almonds, mix well and let boil ten minutes, pour sauce over sweetbreads and serve.