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.

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)

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

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Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

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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

1914 (proofread, p. 2) → Modernised~87% of the text changedremovedadded

~~Kalvenyre~~ 1 stk kalvenyre (ca. 300 g, utvannet og renset). 60 ~~gr.~~ g smør (til stuingen). 60 ~~gr. hakket, kokt~~ g kokt, mager skinke (finhakket). 1 ~~spiseske~~ ss hakket ~~persille 1/4 liter~~ persille. 2,5 dl buljong (kjøttkraft). 1 ~~del. sherry~~ dl sherry. salt (etter smak). pepper ~~franskbrødskiver~~ (etter smak). 8 skiver loff (fingertykke). 50 g smør ~~persille. Den utvandede, rensede nyre skjæres smaat op, haves~~ (til steking av brødskivene). 1 ss finhakket persille (til pynt). Legg kalvenyren i kaldt vann i et par timer, skift vannet noen ganger. Rens bort hinner og fettkjerne.. Skjær nyren i små terninger og legg dem i en gryte med de 60 ~~gr.~~ g smør, ~~skinke, persille, buljong~~ den hakkede skinken, persillen, buljongen og ~~salt. Smaakoker 1/4 time. Brødskiverne skrælles, uthules~~ litt salt.. La stuingen småkoke i omtrent 15 minutter. Tilsett sherry, salt og ~~stekes. Stuingen fyldes~~ pepper etter smak.. Skrell skorpen av loffskivene, stikk dem ut runde og uthul dem i midten nesten ned til bunnen. Stek dem pent lysebrune i smør på panne.. Løft nyrestuingen opp av sausen med hullsleiv og fyll den i de varme ~~brødskiver. Sausen kokes~~ brødskivene. Kok sausen sterkt ~~ind~~ inn og ~~heldes over, overstrøes med~~ hell den over. Strø over finhakket persille og ~~anrettes paa~~ anrett straks på varmt fat.

Note on Modernised

Mengder er omregnet til moderne mål (desiliter, gram, spiseskje). «Del.» er tolket som desiliter. Kalvenyre er angitt med omtrentlig vekt, og utvanning i kaldt vann er presisert som eget trinn. Fremgangsmåten er delt i nummererte trinn.

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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.

Equipment for this dish

Stand mixer →Erken kneaded and whisked by hand for ages – a stand mixer does the work for you.Engrospris.no

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