Riz De Veau Virginie

Wednesday August 8th, 2007 12:33AM

Sweetbreads atop ham, atop toast, and covered with a rich cream sauce.

  • 2 pairs of sweetbreads, cooked, separated and split in half

  • 4 ham slices

  • 8 mushroom caps

  • 2 cups rich cream sauce (made from condensed chicken soup thinned with ¾ cup heavy cream)

  • 2 T minced fresh parsley

  • 2 T minced green pepper

  • 2 minced shallots or scallions, sautéed in 1 T butter

  • 4 slices hot buttered toast cut in strips

Heat the oven to 450.

Saute pepper, shallots and mushrooms in butter gently un­til soft (about 5 minutes). Do not brown.

Combine 1½ tins cream of chicken condensed soup with % cup of heavy cream in a double boiler top. Add sauteed vegetables and simmer sauce gently, adding a little milk if needed to thin sauce. Prepare the buttered toast strips; place them in a buttered shallow baking dish. Top with a neat slice of ham, and place half a sweetbread on the ham. For ease in serving, make four distinct portions—or prepare in individual ramekins.

Pour sauce over the ham-sweetbread mixture, sprinkle with parsley, and bake for 10 minutes or until lightly browned.

Because of their delicate flavor, wine can overpower sweet­breads, and no more than a tablespoon or two should ever be used in the sauce.

Filed under Gourmet recipes, Sweetbreads.
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