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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 248) → Modernised~75% of the text changedremovedadded
4 brisler 1 del. portvin 500 g kalvebrissel (utvannet). 50 g sideflesk eller spekk (finskåret i strimler til spekking). 1 del. kjøttkraft frankbrød dl kjøttkraft. 2 ss kraftig sky (stekesjy). 2 ss portvin. 4 skiver loff (til crouton, skjært i skiver like store som brisselskivene). 50 g smør (til steking). 150 g kokt oksetunge sky fleskestrimler (i skiver). 2 spiseskjeer ss hakkede trøfler oliven champignons kalvekjøttboller 1 spiseskje finhakket persille trøfler. 2 spiseskjeer ss tomatpuré. Brislene blancheres 12 stk oliven. 100 g champignon (kokt). 12 stk små kalvekjøttboller. 1 ss finhakket persille. salt (etter smak). Vann ut brisselen, blansjer den og kokes kok den mør slik som ovenfor tidligere forklart. Skjæres derefter op Legg den under lett press og avkjøl.. Skjær brisselen i skiver og spekkes spekk skivene med finskåret flesk, legges derefter finskårne strimler av flesk. Legg skivene ved siden av hverandre i en smurt panne, strøes med panne og strø over litt salt. salt.. Hell over 2 spiseskjeer kraftig sky og 2 skjeer portvin helles over, settes portvin. Sett formen i ovnen og glaseres, idet de dryppes over glaser brisselskivene, mens du drypper dem med skyen skyen, til de får en pen brun farve. Franskbrødet skjæres farge.. Skjær loffen i skiver av samme på størrelse som med brisselskivene og stekes stek dem pent lyse gulbrune 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 helles i skyen i pannen, tilsettes tomatpuréen tilsett tomatpuré og trøflene; kokes inn, trøfler, og kok inn til sausen er passe jevn. Like jevn.. Rett før anretningen varmes oliven, champignons champignon og kjøttboller i sausen, sausen uten at denne kommer i kok. Ved anretningen legges tungeskiver på de stekte brødcroutons, den koker.. Legg en tungeskive på tungeskiven legges hver stekt brødcrouton, en brisselskive, brisselskive over, og overlegges topp med en skje av sausen. Den finhakkede Strø finhakket persille strøes over. over og server straks.

Note on Modernised

Mengder er anslått og oppgitt i moderne mål (dl, ss, gram) der originalen bare lister råvarene uten mengde. Brisselmengden er satt til 500 g for fire personer. Fremgangsmåten er delt i nummererte trinn og skrevet i moderne norsk; «flesk» er angitt som fersk sideflesk/spekk til spekking.

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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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