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Timbale of Sweetbreads, New-Yorkaise

Bone and skin breasts of a tender fowl, finely chop with half pound tender, raw veal, place in mortar, season with a teaspoon salt, saltspoon each cayenne, grated nutmeg and ground mixed spice. Thoroughly pound to a smooth paste, add two ounces bread panade, four egg yolks, and pound again until thoroughly amalgamated. Rub through sieve into a bowl, set bowl on ice, gradually pour in one and a half gills cold cream, sharply mixing with wooden spoon while adding, then keep on ice till required.

Have six blanched heart sweetbreads place a mirepoix at bottom of frying pan, lay breads on top, season with a teaspoon salt and half teaspoon white pepper. Moisten with a quart white broth and let slowly boil for thirty-five minutes, take up breads, cut each in half-inch-square pieces, finely slice twelve canned mushrooms, one small truffle, cut an ounce cooked lean ham in squares, and place these four articles on a plate until required. Mix in a saucepan one and a half tablespoons melted butter with two tablespoons flour, strain the sweetbread broth into this pan, mix well until it comes to a boil, then reduce to a third of the quantity, frequently mixing meanwhile. Add four articles on plate to sauce with two tablespoons sherry and a half gill cream, mix well, cook for ten minutes, remove to a table. Lightly butter a quart pudding mould, cut two slices truffles in alphabetic letters, one "N," the other "Y", and arrange letters "N. Y." at bottom of mould. Carefully line bottom and sides with three-quarters of force in bowl, pour bread preparation into mould, cover with balance of force, neatly smooth surface, cover with a sheet buttered paper, place mould in a saucepan, pour hot water up to half the height of the mould, then set in oven for forty-five minutes. Remove, lift up paper, unmould on a large hot dish, pour a cream sauce around and serve.