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Sweetbreads à la financière (ris de veau à la financière)

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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 217 (falt i det fri)

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About the dish

«À la financière» is a classic French garnish of truffles, olives, mushrooms, and small meatballs in a dark Madeira or port sauce. Erken gives it here in a Norwegian bourgeois version with veal sweetbreads, beef tongue, and fried bread croutons.

How to make it

  1. 1

    Prepare the sweetbreads

    Blanch and simmer the sweetbreads as explained in the basic instructions for veal sweetbreads.

  2. 2

    Slice and lard

    Slice the sweetbreads and lard them with finely cut pork fat.

  3. 3

    Glazing

    Lay the sweetbread slices side by side in a greased pan and sprinkle with a little salt. Pour over 2 tablespoons of rich jus and 2 tablespoons of port, put in the oven, and glaze them by basting with the jus until they take on a nice brown color.

  4. 4

    Croutons

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

  5. 5

    The tongue

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

  6. 6

    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 come to a boil.

  8. 8

    Plating

    Place a slice of tongue on each fried bread crouton, set a sweetbread slice on the tongue, and spoon the sauce over. Sprinkle the finely chopped parsley over.

Changes from the original

Deciliters, tablespoons, and grams are used as modern measures. «Flesk» is specified as fresh, fatty side pork/bacon without smoke if desired, «sky» as rich meat jus. Quantities for olives, mushrooms, and meatballs were missing in the original and are given without measure.

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Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 217) → Modernisert~72% av teksten endretfjernetlagt til
4 brisler stk kalvebrissel (forbehandlet og blanchert som beskrevet). 1 del. portvin dl portvin. 1 del. kjøtkraft dl kjøttkraft. franskbrød (til croutonger). smør (til steking og smøring av formen). oksetunge sky fleskestrimler (kokt, i skiver). kjøttsky (kraftig). flesk (finskåret, til spekking). 2 spiseskeer ss hakkede trøfler oliven champignons kalvekjøtboller trøfler. oliven. champignoner. kalvekjøttboller (små). 1 spiseske ss finhakket persille persille. 2 spiseskeer ss tomatpuré. Brislerne blancheres salt (til smak). Blancher og kokes kok brisselen som ovenfor forklaret. Skjæres derefter op forklart i grunnanvisningen for kalvebrissel.. Skjær brisselen i skiver og spækkes spekk dem med finskaaret flesk, lægges derefter finskåret flesk.. Legg brisselskivene ved siden av hverandre i en smurt pande, strøes med panne, strø over litt salt. Hell over 2 spiseskeer spiseskjeer kraftig sky og 2 skeer portvin heldes over, sættes spiseskjeer portvin, sett i ovnen og glasseres, idet de dryppes glaser dem ved å dryppe over med skyen, skyen til de faar får en pen brun farve. Franskbrødet skjæres farge.. Skjær franskbrødet i skiver av samme størrelse som brisselskiverne brisselskivene og stekes stek dem pent lysegulbrune lysegylne i smør. Tungen skjæres likeledes smør.. Skjær oksetungen i skiver og vendes vend dem i skyen. Resten skyen.. Hell resten av kraften og portvinen heldes i skyen i panden, tilsættes tomatpuréen pannen, tilsett tomatpuré og trøflerne; kokes ind, trøfler, og kok inn til sausen er passe jevn. Like tykk.. Rett før anretningen vannes varmes oliven, champignons champignoner og kjøtboller kjøttboller i sausen, uten at denne den kommer i kok. Ved anretningen lægges tungeskiver paa de stekte brødcroutons, paa tungeskiven lægges kok.. Legg en brisselskive, og over lægges tungeskive på hver stekt brødcrouton, legg en ske av sausen. Den brisselskive på tungeskiven og skje sausen over. Strø den finhakkede persille strøes persillen over.

Note til Modernisert

Desiliter, spiseskjeer og gram er brukt som moderne mål. «Flesk» er angitt som fersk, fet sideflesk/bacon uten røyk om ønskelig, «sky» som kraftig kjøttsky. Mengder for oliven, sopp og kjøttboller manglet i originalen og er angitt uten mål.

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Frequently asked questions

Why does the dish take so long (about 5.5 hours)?
The sweetbreads must first be soaked/blanched and simmered before they can be sliced, larded, and glazed in the oven. The glazing itself is quick, but the preparation with soaking and pre-cooking makes up most of the time.
What are the sweetbread slices glazed with?
They are laid side by side in a greased pan, lightly salted, and 2 tablespoons of rich jus and 2 tablespoons of port are poured over. Then they are put in the oven and basted with the jus until they take on a nice brown color.
What does the «à la financière» garnish consist of here?
According to the recipe: bread slices fried in butter, slices of beef tongue, pork-fat strips, chopped truffles, olives, mushrooms, and veal meatballs, with finely chopped parsley and tomato purée in the sauce.
Where does the recipe come from?
From Henriette Schønberg Erken's «Stor kokebok» (1914), page 217. It is intended for 4 servings (4 sweetbreads).

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