Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Croutons with Kidney

Erken's croutons with kidney (1914): cubes of soaked veal kidney stewed in butter with chopped cooked ham, parsley and stock, seasoned with sherry, salt and pepper, filled into hollowed-out and butter-fried white bread slices, with reduced sauce and parsley on top. A warm small dish for 4.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 2 (falt i det fri)

Be the first to rate

About the dish

From the chapter «Warm and cold small dishes» in Henriette Schønberg Erken's «Stor kokebok» (1914). Croutons – hollowed-out, fried bread slices with filling – were a fixed part of the finer party table, and offal such as veal kidney was considered a delicacy.

How to make it

  1. 1

    Soak the kidney

    Put the veal kidney in cold water for a couple of hours, changing the water a few times. Clean away membranes and the fatty core.

  2. 2

    Cut and cook

    Cut the kidney into small cubes and put them in a pot with 60 g butter, the chopped ham, the parsley, the stock and a little salt.

  3. 3

    Simmer

    Let the stew simmer for about 15 minutes. Add sherry, salt and pepper to taste.

  4. 4

    Prepare the bread slices

    Peel the crust off the bread slices, stamp them into rounds and hollow them out in the middle almost to the bottom. Fry them nicely light brown in butter in a pan.

  5. 5

    Fill and serve

    Lift the kidney stew out of the sauce with a slotted spoon and fill it into the warm bread slices. Reduce the sauce strongly and pour it over. Sprinkle with finely chopped parsley and serve at once on a warm platter.

Changes from the original

Quantities have been converted to modern measures (deciliter, gram, tablespoon). «Del.» has been interpreted as deciliter. The veal kidney is given with an approximate weight, and soaking in cold water is specified as its own step. The method has been split into numbered steps.

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.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 2) → 1949 (korrekturlest, s. 2)~42% av teksten endretfjernetlagt til
Kalvenyre 60 gr. smør 60 gr. hakket, kokt skinke 1 spiseske spiseskje hakket persille 1/4 liter 3/4 l. buljong 1 del. sherry salt pepper franskbrødskiver smør persille. salt. Den utvandede, rensede utvannede, rensede, fete nyre skjæres smaat smått op, haves has i gryte med de 60 gr. smør, skinke, persille, buljong og salt. Smaakoker 1/4 Småtrekker 3/4 time. Brødskiverne skrælles, Brødskivene skrelles, uthules og stekes. Stuingen fyldes fylles i de varme brødskiver. Sausen kokes sterkt ind inn og heldes helles over, overstrøes med finhakket persille og anrettes paa på varmt fat.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long should the kidney stew cook?
The cut-up kidney simmers about ¼ hour (15 minutes) together with butter, ham, parsley, stock and salt. Finally the sauce is reduced strongly before it is poured over.
Why should the kidney be soaked?
The recipe uses soaked, cleaned veal kidney. Soaking removes the sharp taste and smell from the kidney, and membranes and sinews are cleaned away before it is cut up small.
How are the croutons themselves made?
Slices of French bread are peeled (the crust cut off) and hollowed out, then fried in butter. The warm stew is filled into the warm bread slices just before serving on a warm platter.
What gives the dish flavor besides the kidney?
Chopped cooked ham, chopped parsley, stock, sherry, salt and pepper. Finely chopped parsley is sprinkled on top as garnish.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!