Anonymous Fri Oct 07 12:07:02 2005

4 oz. veal trim, chilled

1/4 tsp. thyme, chopped

1/4 tsp. parsley, chopped

salt and pepper, to taste

1 oz. heavy cream

4 oz. sweetbreads, cooked, cleaned

small sausage casing, as needed

1/4 cup mustard-cream cheese mixture

12 zucchini slices, 1/8-in.-thick

olive oil, as needed

salt and pepper, to taste

Grind veal through fine die; place in blender or food processor. Add herbs, salt and pepper; process until smooth. Blend in cream; pass through sieve. Break sweetbreads into small pieces; combine with forcemeat. Stuff into sausage casing; divide into 1-in. lengths. Poach until cooked through; refrigerate until chilled. Prepare mustard-cream cheese mixture by combining 2 parts softened cream cheese with 1 part Dijon-style mustard. Place in pastry bag fitted with small round tip; reserve. Brush zucchini slices with olive oil; season. Lightly grill; lay out on sheet pan. Finish sausages by grilling or sauteeing; lay 1 sausage on each zucchini slice. Pipe mustard cream next to sausage.