Stuffed bread

Preparation:

Preparation: Remove the top of the sandwich and keep it to use as a lid. With a very sharp knife make four deep cuts inside, leaving about 1 and a half cm of bread all around and emptying the form so as to have a sort of box. In the meantime, you will have prepared a not too thick béchamel, using broth instead of milk, and you will have mixed chicken giblets, first cooked in butter and marsala, backs and sweetbreads treated in the same way, the dried mushrooms recovered and put in butter, some diced of ham and, if it's the season, even peas (or asparagus), sautéed in butter. Grease the entire inside of the emptied bread well with melted butter, arrange the bechamel with all the ingredients, also grease the inside of the lid which you will place again on the bread and then grease the outside with melted butter generously. Ten minutes before serving, place your stuffed bread in a hot oven on a serving plate, and when serving, surround it with buttered peas or other buttered legumes.