Innmat

Sweetbreads à la financière from Erken 1914: blanched veal sweetbreads are sliced, larded with pork fat, and glazed in the oven with jus and port. Served on fried bread croutons with slices of beef tongue and a reduced sauce of stock, port, tomato purée, and truffles with olives, mushrooms, and veal meatballs.

Braised sheep's tongues (langues de mouton braisées) from Erken's Stor kokebok 1914: the tongues are soaked, blanched, browned, and braised tender on root vegetables with pork and meat stock, skinned, split lengthwise, glazed in a hot oven, and served on creamed spinach with brown sauce.

A cooked salted ox tongue is cut into slices, floured, covered with truffle meat forcemeat and thin pork, fried slowly in butter, and served with Madeira sauce.

Boiled salted beef tongue is sliced, breaded in egg and rusk crumbs, quickly fried in browned butter, and served with sautéed mushrooms and mushroom or tomato sauce.

Basic instructions for veal sweetbread from Erken 1914: soaking for 3–4 hours in salted water, slow heating to the boiling point, 10 minutes of gentle poaching, cooling in cold water, trimming, and light pressing.

Erken's basic recipe (1914) for breaded calf's brain: the brains are soaked, heated slowly to the boiling point, cleaned of skin and fibers, given a boil, cooked 20 minutes in a spiced court bouillon with onion, bay leaf, vinegar and root vegetables, halved, breaded in egg and rusk crumbs and fried golden brown in butter. Serve

Calf's brain à la Milanaise from Erken's "Stor kokebok" (1914): a sauce of egg yolk, cream, bouillon, thick white sauce, lemon and mushroom liquor is simmered, strained and stirred cold, reheated with butter, parsley and mushrooms, and slices of pre-treated calf's brain are gently folded in.

Erken's 1914 recipe for calf's brain with black butter: the brains are cleaned, simmered 10 minutes in bouillon, cut into slices and drizzled with browned butter with parsley, pepper and vinegar. Garnished, if desired, with truffle and asparagus tips.

Calf's Brain Dumplings I from Erken 1914: raw soaked calf's brain is stirred into melted butter and flour to a smooth dough, cooled, seasoned with egg, onion juice, salt and pepper, and fried as small patties or poached as dumplings in stock.

Calf's Brain Dumplings II from Erken 1914: the brain is blanched with onion and carrot, chopped fine and combined with rusk, cream and egg into a forcemeat, shaped into small dumplings that are breaded and deep-fried light golden, served with fried tomatoes and browned butter.

Classic recipe for boiled calf's brain from Erken's Stor kokebok 1914: the brain is cleaned and soaked in cold water, cooked slowly in stock, cut into slices, seasoned and drizzled with browned parsley butter and a little vinegar.

Fried calf brains from Erken 1914: the brain is cleaned, simmered 10 minutes with onion and vinegar, cut into slices, dipped in a frying batter of flour, oil, water and stiffly beaten egg white and deep-fried light golden. Served very hot with fried parsley.

Calf's liver in marinade (Erken 1914): a whole calf's liver is marinated for a day in 2.5 dl red wine, 4 dl dark beer, onion, pepper and crushed juniper berries, browned in butter and simmered 2 hours with the marinade; a sauce of butter, flour, cream and marinade seasoned with Maggi seasoning, served with warm potato salad.

Calf's liver cut in thin slices, seasoned with salt and pepper, floured and fried in butter, served with finely cut fried onion. The liver is first soaked and placed 2 hours in vinegar water. It can alternatively be larded and prepared like braised beef.

Erken's recipe for a whole calf's liver prepared "like game bird": the liver is soaked and lies 2 hours in vinegar water, larded with pork strips, browned in butter and braised 1–1½ hours in water and milk, with 1 dl sour cream for the last half hour. The stock is strained and thickened, if needed, with browned butter and flour.

Fresh ox tongue is boiled 2–2½ hours in lightly salted water, skinned, given a boil-up in strained stock, and served sliced but arranged whole with mashed potatoes. Recommended accompaniments: sharp brown sauce, apple sauce, or ragout financière.

Erken 1914: a split lamb's head is soaked, pre-boiled, cooked 2–3 hours with a bouquet garni and roots; the brain is cooked in a cloth and chopped into a roux sauce with 4 dl stock. The meat is taken off the bones, the sauce poured over and tongue slices and boiled vegetables placed around. Egg and rusk crumbs belong to the grilling.

Lamb liver from Erken's Stor kokebok 1914: soaked liver in thin slices turned in flour, salt, and pepper, browned in butter and simmered 15 minutes in brown sauce with parsley and tomato purée, with sour cream added for the last 10 minutes. Served with gooseberry compote or salad.

A fine starter from Erken's Stor kokebok 1914: blanched lamb kidneys, sliced and fried with onion, mixed into brown sauce with sherry, mushroom, truffle, and small meatballs, served in paper cases or hollowed-out fried white-bread rounds.

Levergås (Erken 1914): soaked calf's liver rests 2 hours in vinegar water, is stuffed through an incision with blanched prunes and apple slices, tied with string, rubbed with flour, salt, and pepper, browned in 100 g butter, and slowly roasted about 2 hours with 1 l water and ½ l meat stock; the sauce is thickened with cream or a butter-flour roux.

Liver lapskaus from Erken's Stor kokebok 1914: soaked calf's liver in cubes turned in salt, pepper, onion, and flour, browned in fat, cooked 1 hour with an equal amount of raw potatoes, carrot, parsley root, and green peas in water.

Kidney toasts by Henriette Schønberg Erken: finely chopped roasted veal kidney is mixed with onion, egg yolk, parsley, stock or cream, and seasoning, spread on milk-dipped slices of white bread, fried brown in butter, and garnished with cress or lettuce.

Kidney ragout from Erken's Stor kokebok: roasted veal kidney in small cubes in a brown roux sauce thinned with veal stock, seasoned with sherry, salt, and cayenne, served on small slices of white bread fried in butter.

Boiled and peeled beef tongue in slices, served with a half-brown white wine and stock sauce infused with carrot and bay leaf, seasoned with Maggi seasoning, parsley and lemon and thickened with egg yolks. From Erken's Stor kokebok 1914, p. 187.

Boiled beef tongue in slices arranged around a meat forcemeat ring cooked in a water bath, with separately boiled vegetables (peas, beans, carrots, cauliflower) in the center and parsley butter poured over. From Erken's Stor kokebok 1914, pp. 187–188.

Erken's sautéed veal kidneys: kidneys soaked in lukewarm water, sliced, seasoned and quickly sautéed in butter, sauced with veal roast gravy and arranged around fried tomatoes with meat glaze flavored with lemon juice, butter and parsley.

Fresh beef tongue is blanched, skinned, larded with pork, seasoned, and roasted in butter while basted with 4 dl of cream. Sliced, arranged whole on mashed potatoes with boiled vegetables and its own reduced sauce.

Cold roast beef tongue in thin slices layered with grated Parmesan and a sharp brown sauce or tomato sauce in a baking dish, topped with melted butter and gratinated until the cheese is golden.

Erken's fried calf's liver: the liver is soaked at least a day, sits 2 hours in 5 dl water with 1 dl vinegar, and the membrane is pulled off. The slices are salted and rest 1 hour, breaded in egg and rusk crumbs (or floured) and fried light brown in 100 g browned butter. Served with tomato sauce, lightly fried tomato halves, fried onion slices

Erken's pan-fried pork heart (Stor kokebok 1914, p. 258): the heart is split lengthwise, soaked and cleaned, stuffed with finely cut apple and blanched prunes, tied with string, browned in 40 g butter and simmered about 2 hours with 3 dl meat stock.

Erken 1914: lamb tongues are soaked, blanched and boiled tender with pork fat, root vegetables and a bouquet garni in meat stock, skinned, halved lengthwise, dipped in melted butter, breaded with rusk crumbs, fried brown in butter and served on pea purée with tomato sauce around.

A short recipe from Erken's Stor kokebok (1914, p. 258): pork liver is soaked and prepared like veal liver, i.e. cleaned, cut into slices and fried in butter with salt and pepper.