Riz De Veau Virginie 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 3/4 cup heavy cream) 2 T minced fresh parsley 2 T minced green pepper 2 minced shallots or scallions, sauteed in 1 T butter 4 slices hot buttered toast cut in strips 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.