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)

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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.

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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

Modernised → 1949 (proofread, p. 20)~89% of the text changedremovedadded

1 par ~~kalvebrissel.~~ brisler 80 ~~g smør. 2,5 dl kraft (brisselkraft, ca.). 1 dl tomatpuré.~~ gr. smør sherry 1/2 dd. tomatpuré 6 ~~stk~~ skrelte, opskårne oliven ~~(skrelte og oppskårne).~~ 1 ts teskje sagomel ~~(kan erstattes med potetmel).~~ 2 ~~ss fløte. salt (etter smak). sherry (etter smak). kulør (om nødvendig). Rens og blanchér brislene, og kok dem~~ spiseskjeer fløte salt. Brislene kokes halvt ~~møre. Skjær dem~~ møre efter å være renset og blanchert. Skjæres i små ~~firkanter.. Brun brisselterningene~~ firkanter. Brisselen brunes i ~~smøret.. Hell over~~ smøret, overhelles 1 ~~dl brisselkraft og tilsett tomatpuré og oliven.. Rør ut sagomelet i fløten og jevn raguen med dette.. Smak til med salt og sherry, og tilsett litt kulør om~~ dl. brisselkraft, tilsettes det ~~behøves.. Server raguen i butterdeigsposteier eller~~ øvrige; jevnes med sagomelet, som ~~fyll~~ utrøres i ~~krustader.~~ fløten. Salt og vin efter smak; om behøves litt kulør.

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.

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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

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