Heat the ham in a double saucepan (bain marie). Boil the sweetbreads, blanch them and let them fry in some butter.

Take flour and butter and melt them to a thick sauce, adding a tumbler of water and Liebig which will turn your sauce brown. Fry half a pound of mushrooms in butter and when brown, add them and the liquor to your sauce with a good glass of madeira or sherry. Place your ham in the middle of the dish, surround it with the sweetbreads, and pour over all the Madeira sauce.

[Mme. Vandervalle.]