Place three pints of salted water in a saucepan on the fire and when boiling remove to the side, scatter in one pound of polenta, simmer it gently until it becomes quite thick, then add a little butter and stir thoroughly. Pour it into a well-buttered timbale mould and let it cool for four or five hours; next turn the loaf of polenta out of the mould, wipe the mould inside and again butter it, sprinkle in a few sifted breadcrumbs and replace the loaf in the mould; cut out a round from the flat portion and scoop out some of the inside, leaving about half an inch in thickness all over; cut into slices a couple of blanched sweetbreads, sprinkle over them a little salt and pepper and place them in a saucepan with a little warm butter and fry until the meat is set; next pour over a cupful of white wine and add to this twelve mushrooms cut into quarters and eight ounces of lean ham or bacon cut into small pieces; place the lid on the pan and reduce the liquor quickly to a glaze; pour in a little Spanish sauce and a few tablespoonfuls of tomato sauce mixed in with it and add two dozen small veal quenelles which have been rolled in flour and poached. Pass this preparation through into the hollow of the loaf of polenta and cover over the top with the piece which was cut off, fastening it on with a little forcemeat or a little of the liquid polenta; spread some butter over the top, place the mould in the oven and let it remain there for nearly one hour, then turn it out onto a dish; loosen it by pushing a knife between the loaf and the mould, and it is then ready to be served with a garnish of potato croquettes.