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

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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