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Sweetbreads with Spinach

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)

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About the dish

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.

How to make it

  1. 1

    Soak and blanch

    Put the sweetbreads in cold water for a couple of hours, then blanch them in boiling water. Clean off any membranes.

  2. 2

    Simmer the sweetbreads

    Simmer the sweetbreads tender in 1 dl meat stock together with 50 g butter.

  3. 3

    Slice

    Lift out the sweetbreads, cut them into pieces, and keep them warm.

  4. 4

    Make the sauce

    Reduce the stock together with 1 dl heavy cream until it is smooth and full-bodied. Season with salt.

  5. 5

    Plate

    Place creamed spinach (or sorrel) on a small, oblong, slightly deep platter, lay the sweetbread pieces on top, and pour the sauce over.

Changes from the original

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.

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From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 248)~85% of the text changedremovedadded
400 g kalvebrissel (utvannet). 1 dl kjøttkraft. 50 g smør. 1 dl kremfløte. 800 g spinat (eller engsyre, til stuing). 1 ts salt (etter smak). Legg brisselen i kaldt vann et par timer, og forvell den deretter i kokende vann. Rens bort hinner.. Kok brisselen mør Brissel spinат, stuet. Brisselen utvannes, blancheres, kokes i 1 dl del. kjøttkraft sammen med og 50 g smør.. Ta opp brisselen, skjær den i stykker gr. smør. Brisselen skjæres op og hold dem varme.. Kok holdes varm, kraften kokes inn sammen med 1 dl del. kremfløte til den er jevn og fyldig. Smak til med salt.. Legg stuet jevn. Den stuede spinat (eller syre) opp eller syre legges op på et lite, avlangt og lite avlangt, litt dypt fat, legg brisselstykkene oppå og hell sausen brisselstykkene legges op på. Sausen helles over.

Note on Modernised

Mengde brissel og spinat er anslått, da originalen ikke oppgir mål. Desiliter er beholdt som moderne mål. Trinnene er nummerert.

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Frequently asked questions

What does it mean to soak and blanch the sweetbreads?
The sweetbreads are put in cold water to draw out blood (soaked), and then given a quick boil in water (blanched) before being simmered further. This makes them white and firm, and membranes are more easily removed.
What are the sweetbreads simmered in?
In 1 deciliter of meat stock and 50 grams of butter. The stock is then reduced with 1 deciliter of heavy cream until the sauce is smooth.
How is the dish plated?
Creamed spinach (or sorrel) is placed on a small, oblong, slightly deep platter, the sweetbread pieces are laid on top, and the sauce is poured over.
Can something other than spinach be used?
Yes, the recipe mentions creamed sorrel as an alternative to the creamed spinach.

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