Meat Puddings

Preparation:

Preparation: Cut the veal rump and chicken breast into small pieces and brown them with 10 g of butter and a spoonful of oil. Add salt and pepper, mix and turn off the heat. Finely chop the meat together with the ham and put the mince in a bowl. Add the bread first softened in milk, then squeezed and crumbled, the béchamel, the parmesan, the eggs, salt, pepper and a grating of nutmeg. Mix, pour the mixture into portion molds with the central hole, greased and cook in a bain-marie in a hot oven at 200 degrees for 35 minutes. In the meantime, slice the sweetbreads and livers and brown them with 30 g of butter and 1 tablespoon of oil. Season with salt and pepper, pour over half a glass of Marsala, cover and simmer for 8 minutes. Turn out the small meat puddings onto individual plates and divide the sauce into the central hole.