Veal Sweetbread Loaf

Pain de Ris de Veau

Preparation info

  • Servings:


    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About


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


    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 kitchen parchment paper into the bottom, and fill with the mixture, tapping the bottom of the mold two or three times against the tabletop to settle the contents. Poach in a bain-marie, the mold immersed by two thirds in hot but not boiling water in a 350° oven for about 40 minutes. Run the blade of a knife all around the sides of the mold before unmolding onto a heated serving dish. Lift the round of paper from the surface, loosening it gently and progressively with the blade of a knife if it sticks.