Erken's sweetbreads à la moderne: sliced boiled sweetbreads are warmed in cream in a water bath and thickened with egg yolks, salt, cayenne, and sherry until it sets. Served at once in the cocotte.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 219 (falt i det fri)
A fine, egg-thickened sweetbread dish prepared in a water bath – a technique Erken uses for dishes that cannot withstand direct heat. The dish is served in the cocotte itself at the table, as was the fashion in the bourgeois party kitchen.
Prepare the sweetbreads
Soak the sweetbreads in cold water, blanch them, simmer them tender, press them lightly, and cut them into small pieces.
Prepare the mushrooms
Clean the mushrooms, slice them, and let them simmer tender in a little butter or stock.
Warm the cream
Warm the cream in a cocotte (an ovenproof dish or pot) set in a boiling water bath.
Add the sweetbreads
Put the sliced sweetbreads and mushrooms into the warm cream.
Thicken with egg
Whisk the egg yolks and stir in the salt, cayenne, and sherry. Mix it all into the cream and stir until the mixture thickens. Take care that it does not boil.
Serve
Serve at once in the cocotte, set on a platter.
The OCR's «4 1. flote» has been read as ¼ liter cream. The amount of sweetbreads is estimated, as it is not given in the ingredient list. Mushrooms appear in the original's ingredient list but are not mentioned in the method; here they are prepared and mixed in. «Cocotte» is described as an ovenproof dish/pot.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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