Blanch and chop two pairs of sweetbreads until as fine as powder, then rub them very smooth with the back of a silver spoon. Work into this paste a gill of sweet cream and the beaten yolks of two eggs. Season with salt and white pepper, and beat long and hard. Butter small timbale molds or "nappies," and pour the mixture into them. Set the molds in a pan of hot water and bake in a hot oven until "set." Loosen the contents of the nappies with a sharp knife, and turn out the molds upon a hot dish. Pour a white sauce about them.
Follow directions for larded sweetbreads, and keep hot. Make a "nest" for them of cold boiled ham shredded into bits hardly larger than coarse straw; cold roast chicken, turkey or veal, and cold boiled spaghetti in four-inch lengths. Arrange upon a hot platter to simulate a nest, pour a little scalding, well-seasoned gravy over them, and set the dish in a hot oven about five minutes. Have ready "a large cupful of rich tomato sauce, strained and thickened with a roux of butter and flour, and seasoned with salt, paprika and onion juice. Lay the sweetbreads upon the "straw," and pour the boiling tomato sauce over all."
Mix together two cupfuls of minced cold lamb, chicken or veal, one cupful of chopped ham and one cupful of fine bread-crumbs. Moisten thoroughly with well-seasoned soup stock. Turn into a greased bake-dish and set in the oven until heated through. Break upon the top of the mince as many eggs as will lie side by side on it, sprinkle with salt and pepper, return to the oven and bake until the whites are set and firm. Send to table in a pudding-dish.
Melt three tablespoonfuls of butter in a frying-pan and cook in it for five minutes an onion, sliced. Remove the onion, and stir into the melted butter two tablespoonfuls of browned flour, mixed with a tablespoonful of curry powder. Cook until they bubble, then pour on them a pint of beef stock. Stir until you have a thick, brown sauce. Season with salt and mix with it two cupfuls of cold roast beef cut into dice. Toss and stir until the meat is heated through. Have ready on a platter a hollowed mold of boiled rice, and pour the meat and sauce in the center and about the base of this.
Cut three pounds of lean veal into dice an inch square. Fry a sliced onion in two tablespoonfuls of butter until it begins to color. Strain out the onion; heat the butter to hissing, put in the meat cubes and shake over the coals until heated through and slightly browned. Turn the contents of the frying-pan into a pot, rinsing out the pan with a cupful of boiling water, just enough to cover the meat. Sprinkle over all three table-spoonfuls of finely-minced salt pork and some chopped parsley, cover closely and stew gently for two hours, or until the veal is tender. Drain the meat free from gravy in a colander and keep hot over boiling water. Return the gravy to the fire; add salt if necessary. Have ready in a cup a great spoonful of browned flour, wet to a paste with cold water. When smooth, add a teaspoonful of curry, and stir in well before adding both to the hot gravy. As it begins to boil put in the meat; cook gently (covered) ten minutes, and serve.
Always serve boiled rice with curry, the same person helping both. A large spoonful of the rice is put upon the heated plate, and the curry poured over it. Bananas that have been chilled upon the ice are a most grateful accompaniment to curry of any kind. One is given to each person, who peels and slices it with a silver knife.