What are the «sweetbreads» in this recipe?

Sweetbreads (thymus) from a calf – a fine offal. The recipe uses 1 pair of sweetbreads, which are cleaned, blanched, and simmered until half tender before being cut into small squares.

How is the ragout thickened?

With 1 teaspoon of sago flour stirred into 2 tablespoons of cream and added at the end. The stock is about ¼ liter, of which 1 deciliter of sweetbread stock is poured over the browned sweetbreads. Sherry and salt are added to taste, and a little coloring if needed.

How is the dish served?

As a warm little dish in puff pastry (pastry cases/tarts) or as a filling in croustades. The recipe is from Henriette Schønberg Erken's «Stor kokebok» (1914), p. 14, and serves 4 with about 2 hours total time.

What gives flavor to the ragout besides the stock?

1 deciliter tomato purée, 6 peeled and sliced olives, 80 g butter for browning, cream, salt, and sherry.

Sweetbread Ragout in Puff Pastry or as a Filling for Croustades

Sweetbread ragout from Erken 1914: cleaned, blanched, and half-cooked veal sweetbreads are cut into cubes, browned in butter, thinned with sweetbread stock, seasoned with tomato purée and olives, thickened with sago flour stirred into cream, and finished with salt and sherry; served in puff-pastry cases or croustades.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 14 (falt i det fri)

Be the first to rate

About the dish

A finer ragout for puff-pastry cases or croustades. Tomato purée and olives show the continental influence in Erken's party food, and sago flour is used as a light thickener instead of wheat flour.

How to make it

1
Clean and pre-cook the sweetbreads
Clean and blanch the sweetbreads, and simmer them until half tender. Cut them into small squares.
2
Brown the sweetbreads
Brown the sweetbread cubes in the butter.
3
Thin and simmer
Pour over 1 dl sweetbread stock and add the tomato purée and olives.
4
Thicken the ragout
Stir the sago flour into the cream and thicken the ragout with it.
5
Season
Season with salt and sherry, and add a little coloring if needed.
6
Serving
Serve the ragout in puff-pastry cases or as a filling for croustades.

Changes from the original

The ingredient list has been reconstructed from the narrow column and put into modern measures (grams, dl, tbsp/tsp). The method, which continues on the next printed page, has been gathered and divided into numbered steps. «Kulør» (coloring) is kept as optional.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 14) → Modernised~88% of the text changedremovedadded

1 par ~~brisler~~ kalvebrissel. 80 ~~gr. smør ca. ¼ l.~~ g smør. 2,5 dl kraft (brisselkraft, ca.). 1 ~~del. tomatpuré~~ dl tomatpuré. 6 ~~skrællede, opskaarne~~ stk oliven (skrelte og oppskårne). 1 ~~teske~~ ts sagomel (kan erstattes med potetmel). 2 ~~spiseskeer fløte~~ ss fløte. salt ~~sherry. Brislerne kokes halvt møre efter at være renset~~ (etter smak). sherry (etter smak). kulør (om nødvendig). Rens og ~~blancheret. Skjæres~~ blanchér brislene, og kok dem halvt møre. Skjær dem i ~~smaa firkanter. Brisselen brunes~~ små firkanter.. Brun brisselterningene i ~~smørret, overheldes~~ smøret.. Hell over 1 ~~del. brisselkraft, tilsættes det øvrige; jevnes med sagomelet, som utrøres~~ dl brisselkraft og tilsett tomatpuré og oliven.. Rør ut sagomelet i ~~fløten. Salt~~ fløten og ~~vin efter smak; om behøves~~ jevn raguen med dette.. Smak til med salt og sherry, og tilsett litt ~~kulør.~~ kulør om det behøves.. Server raguen i butterdeigsposteier eller som fyll i krustader.

Note on Modernised

Ingredienslisten er rekonstruert fra den smale spalten og satt i moderne mål (gram, dl, ss/ts). Fremgangsmåten, som fortsetter på neste trykte side, er samlet og delt i nummererte trinn. «Kulør» er beholdt som valgfritt.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What are the «sweetbreads» in this recipe?: Sweetbreads (thymus) from a calf – a fine offal. The recipe uses 1 pair of sweetbreads, which are cleaned, blanched, and simmered until half tender before being cut into small squares.
How is the ragout thickened?: With 1 teaspoon of sago flour stirred into 2 tablespoons of cream and added at the end. The stock is about ¼ liter, of which 1 deciliter of sweetbread stock is poured over the browned sweetbreads. Sherry and salt are added to taste, and a little coloring if needed.
How is the dish served?: As a warm little dish in puff pastry (pastry cases/tarts) or as a filling in croustades. The recipe is from Henriette Schønberg Erken's «Stor kokebok» (1914), p. 14, and serves 4 with about 2 hours total time.
What gives flavor to the ragout besides the stock?: 1 deciliter tomato purée, 6 peeled and sliced olives, 80 g butter for browning, cream, salt, and sherry.

Equipment for this dish

Cast-iron pot set →Stews and roasts were made in heavy iron pots that hold an even heat.Engrospris.no

We may earn a commission if you buy through these links. It does not affect the price.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!