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Sweetbreads à la financière

Classic sweetbreads à la financière from Erken's Stor kokebok 1914: boiled veal sweetbreads are sliced, larded with pork fat, and glazed in the oven with jus and port, served on fried white-bread croutons with slices of tongue and a sauce of stock, port, tomato purée, truffles, olives, mushroom, and small veal meatballs.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 218 (falt i det fri)

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About the dish

A festive dish from the veal chapter of «Stor kokebok». Sweetbreads (veal sweetbreads) were a highly regarded ingredient in bourgeois kitchens around 1900, and «à la financière» refers to the classic French garnish of truffles, olives, mushrooms, and small meatballs.

How to make it

  1. 1

    Prepare the sweetbreads

    Soak the sweetbreads, blanch them, and simmer them tender as explained earlier. Place them under light weight and let cool.

  2. 2

    Lard and arrange

    Slice the sweetbreads and lard the slices with thin strips of pork fat. Lay the slices side by side in a greased pan and sprinkle with a little salt.

  3. 3

    Glaze in the oven

    Pour over 2 tablespoons of rich jus and 2 tablespoons of port. Put the pan in the oven and glaze the sweetbread slices, basting them with the jus, until they take on a nice brown color.

  4. 4

    Fry the croutons

    Cut the white bread into slices the size of the sweetbread slices and fry them a nice light golden in butter.

  5. 5

    Tongue

    Slice the beef tongue and turn the slices in the jus.

  6. 6

    Make the sauce

    Pour the rest of the stock and port into the jus in the pan, add the tomato purée and truffles, and reduce until the sauce is suitably thick.

  7. 7

    Heat the garnish

    Just before serving, warm the olives, mushrooms, and meatballs in the sauce without letting it boil.

  8. 8

    Plating

    Place a slice of tongue on each fried bread crouton, a sweetbread slice on top, and finish with a spoonful of the sauce. Sprinkle finely chopped parsley over and serve at once.

Changes from the original

Quantities are estimated and given in modern measures (dl, tbsp, grams) where the original merely lists the ingredients without amounts. The amount of sweetbreads is set at 500 g for four people. The method is divided into numbered steps and written in modern Norwegian; «flesk» is specified as fresh side pork/fatback for larding.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 218) → 1949 (korrekturlest, s. 248)~36% av teksten endretfjernetlagt til
4 brisler 1 del. kjøtkraft franskbrød portvin 1 del. kjøttkraft frankbrød smør oksetunge sky fleskestrimler 2 spiseskeer spiseskjeer hakkede trøfler oliven champignons kalvekjøtboller kalvekjøttboller 1 spiseske spiseskje finhakket persille 2 spiseskeer spiseskjeer tomatpuré. Brislerne Brislene blancheres og kokes som ovenfor forklaret. forklart. Skjæres derefter op i skiver og spækkes spekkes med finskaaret finskåret flesk, lægges legges derefter ved siden av hverandre i en smurt pande, panne, strøes med litt salt. 2 spiseskeer spiseskjeer kraftig sky og 2 skeer skjeer portvin heldes helles over, sættes settes i ovnen og glasseres, glaseres, idet de dryppes over med skyen, skyen til de faar får en pen brun farve. Franskbrødet skjæres i skiver av samme størrelse som brisselskiverne brisselskivene og stekes pent lysegulbrune lyse gulbrune i smør. Tungen skjæres likeledes i skiver og vendes i skyen. Resten av kraften og portvinen heldes helles i skyen i panden, tilsættes pannen, tilsettes tomatpuréen og trøflerne; trøflene; kokes ind, inn, til sausen er passe jevn. Like før anretningen vannes varmes oliven, champignons og kjøtboller kjøttboller i sausen, uten at denne kommer i kok. Ved anretningen lægges legges tungeskiver paa på de stekte brødcroutons, paa på tungeskiven lægges legges en brisselskive, og over lægges overlegges en ske skje av sausen. Den finhakkede persille strøes over.

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Frequently asked questions

What are «sweetbreads», and how are they prepared?
Sweetbreads are the calf's thymus. They are first blanched and simmered, then sliced and larded with finely cut pork fat before being glazed in the oven.
What does «à la financière» mean here?
It refers to the garnish: chopped truffles, olives, mushrooms, veal meatballs, beef tongue, and a sauce of meat stock with tomato purée – served with butter-fried white-bread slices.
How do I glaze the sweetbread slices?
Lay them side by side in a greased pan, sprinkle with a little salt, pour over 2 tablespoons of rich jus and 2 tablespoons of port, put in the oven, and baste with the jus until they take on a nice brown color.
Where does the recipe come from?
From Henriette Schønberg Erken's «Stor kokebok» (1914), page 218. Intended for 4 servings, with about 2 hours total time.

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