Erken's sweetbreads with spinach: sweetbreads simmered in meat stock and butter, sliced and laid on creamed spinach or sorrel, with the cooking liquid reduced with heavy cream as a sauce.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 219 (falt i det fri)
A simpler sweetbread dish where the cooking liquid is reduced with cream into a naturally thickened sauce. Erken mentions sorrel as an alternative to spinach – a common green in older Norwegian cooking.
Soak and blanch
Put the sweetbreads in cold water for a couple of hours, then blanch them in boiling water. Clean off any membranes.
Simmer the sweetbreads
Simmer the sweetbreads tender in 1 dl meat stock together with 50 g butter.
Slice
Lift out the sweetbreads, cut them into pieces, and keep them warm.
Make the sauce
Reduce the stock together with 1 dl heavy cream until it is smooth and full-bodied. Season with salt.
Plate
Place creamed spinach (or sorrel) on a small, oblong, slightly deep platter, lay the sweetbread pieces on top, and pour the sauce over.
The amounts of sweetbreads and spinach are estimated, as the original gives no measures. Deciliters are kept as the modern measure. The steps are numbered.
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.
Smør
Kremfløte
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