Veal Sweetbread Loaf

Name: Veal Sweetbread Loaf (Pain de Ris de Veau)
Yield: Servings: 4
Cuisine: French
Ingredients: ½ pound mushrooms, finely chopped or passed through medium blade of Mouli-juliènne, sautéed in 2 tablespoons butter until dry; ½ pound mushrooms, finely chopped or passed through medium blade of Mouli-juliènne, sautéed in 2 tablespoons butter until dry; Handful finely chopped parsley; ½ teaspoon finely crumbled mixed herbs (thyme, savory, oregano); ½ teaspoon finely crumbled mixed herbs (thyme, savory, oregano); ½ teaspoon finely crumbled mixed herbs (thyme, savory, oregano); 1 medium onion, finely chopped, stewed in 1 tablespoon butter without coloring; 1 medium onion, finely chopped, stewed in 1 tablespoon butter without coloring; 3 ounces stale bread, crusts removed, soaked in hot water, squeezed dry; 3 ounces stale bread, crusts removed, soaked in hot water, squeezed dry; Salt, pepper, pinch cayenne; Salt, pepper, pinch cayenne; Salt, pepper, pinch cayenne; ½ teaspoon finely crumbled mixed herbs (thyme, savory, oregano); Butter (for mold); 1 pound veal sweetbreads, prepared as above, very coarsely chopped (cut into approximately ⅓- to ½-inch cubes); 1 egg

Pain de Ris de Veau

Preparation info

Servings:
4

Difficulty
Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

About

Ingredients

½ pound mushrooms, finely chopped or passed through medium blade of Mouli-juliènne, sautéed in 2 tablespoons butter until dry

Europe
France
Main course
Mediterranean

Method

Mix together all the ingredients except the sweetbreads and butter, mashing and beating with a fork until thoroughly homogeneous. Stir in the sweetbreads delicately, to avoid crushing them.

Butter a 3-pint charlotte mold (or any mold of simple form and straight sides), press a buttered round of