Why does the recipe take so long (about 5 hours)?

Most of the time goes to preparing the sweetbread: it must be soaked, blanched, and then browned before being placed on the potato cups. The assembly itself is quick.

How do I make the potato cups?

Peel the potatoes and cut them crosswise into pieces 3–4 cm tall. Steam them tender in butter in a hot oven, then scrape out the inside so they look like little boxes.

How is the dish assembled?

In each potato cup, place a small spoonful of onion sauce, then a toasted sweetbread slice, and on top a hollowed tomato half filled with vegetables and strips of red pepper.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 444, in the chapter on salads, omelettes, and intermediate courses. It is intended for 4 servings.

Veal sweetbread à la favorite (ris de veau à la favorite)

Name: Veal sweetbread à la favorite (ris de veau à la favorite)
Prep time: 1 h
Cook time: 4 h
Total time: 5 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 4 pcs large potatoes (firm, of even size); 2 tbsp butter (for steaming the potatoes); 400 g veal sweetbread (soaked); 2 dl onion sauce (thick, hot); 2 pcs tomatoes (halved and hollowed out); 1 dl fine diced vegetables (cooked, e.g. carrot and peas); 0.5 pcs red bell pepper (cut into strips); 1 tsp salt

A finer intermediate course from Erken's Stor kokebok (1914): hollowed, butter-steamed potato pieces filled with onion sauce, topped with fried veal sweetbread and a hollowed tomato half filled with vegetables and strips of red pepper.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 444 (falt i det fri)

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About the dish

From the chapter "Salater, omeletter, mellemretter" (salads, omelettes, intermediate courses) in Henriette Schønberg Erken's "Stor kokebok" (1914). The recipe is one of several finer preparations with veal sweetbread, conceived as an intermediate course in a multi-course meal. The dish is built up in layers on a hollowed potato, in the French-inspired plating style of the time.

How to make it

1
Soak the sweetbread
Place the veal sweetbread in cold water for a few hours, changing the water several times until it is white. Then blanch it in lightly salted water, cool, clean off membranes, and cut it into neat slices.
2
Prepare the potatoes
Peel the potatoes and cut them crosswise into pieces 3–4 cm tall. Place them in a dish with butter and steam them tender in a hot oven, about 200 °C (390 °F), for 30–40 minutes.
3
Hollow out the potatoes
Scoop out the inside of the finished potato pieces so they look like little boxes.
4
Fry the sweetbread
Quickly brown the sweetbread slices in butter in a pan until golden.
5
Assemble
Place a small spoonful of onion sauce in each potato cup, lay a toasted sweetbread slice on top, then set a hollowed tomato half on top. Fill the tomato with the cooked vegetables and garnish with strips of red bell pepper. Serve immediately.

Changes from the original

Amounts are not given in the original; reasonable amounts for 4 servings have been added. "Spanish pepper" is interpreted as red bell pepper. The method is divided into numbered steps, and it is specified that the sweetbread must be soaked, blanched, and fried. Oven temperature is given in degrees.

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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. 503)~89% of the text changedremovedadded

~~4 stk store poteter (faste, jevnstore). 2 spiseskjeer smør (til damping av potetene). 400 g kalvebrissel (utvannet). 2 dl~~ (Ris de veau à la favorite.) Poteter brissel løksaus (tykk, varm). 2 stk tomater (deles og uthules). 1 dl fine grønnsaker i terninger (kokte, f.eks. gulrot og erter). 0,5 stk rød paprika (skåret i strimler). 1 ts salt. Legg kalvebrisselen i kaldt vann i noen timer, skift vannet flere ganger til den er hvit. Forvell den så i lettsaltet vann, avkjøl, rens bort hinner og skjær den i pene skiver.. Skrell potetene tomater. Potetene skrelles og ~~skjær dem på tvers~~ skjæres i 3—4 cm. høie stykker ~~som er 3–4 cm høye. Legg dem~~ tversover; dampes møre i ~~en form med~~ smør ~~og damp dem møre~~ i varm ~~ovn, ca. 200 °C, i 30–40 minutter.. Ta det innvendige ut av~~ ovn. Når de ~~ferdige potetstykkene, slik at~~ er kokt, uttas det innvendige, så de ser ut som små ~~esker.. Brun brisselskivene raskt i smør på panne til de er gyllne.. Legg~~ esker; heri legges en liten skje ~~løksaus i hver potetkopp, legg en ristet~~ løksaus; den utvannede, blancherte, ristede brisselskive ~~over,~~ legges herpå, og ~~sett så~~ på denne igjen settes en ~~halv~~ halv, uthulet ~~tomat på toppen. Fyll tomaten~~ tomat, fylt med ~~de kokte grønnsakene~~ grønnsaker og ~~pynt med~~ strimler av ~~rød paprika. Server straks.~~ spansk pepper.

Note on Modernised

Mengder er ikke oppgitt i originalen; det er lagt inn rimelige mengder for 4 porsjoner. «Spansk pepper» er tolket som rød paprika. Fremgangsmåten er delt i nummererte trinn, og det er presisert at brisselen må vannes ut, forvelles og stekes. Ovnstemperatur er angitt i grader.

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Frequently asked questions

Why does the recipe take so long (about 5 hours)?: Most of the time goes to preparing the sweetbread: it must be soaked, blanched, and then browned before being placed on the potato cups. The assembly itself is quick.
How do I make the potato cups?: Peel the potatoes and cut them crosswise into pieces 3–4 cm tall. Steam them tender in butter in a hot oven, then scrape out the inside so they look like little boxes.
How is the dish assembled?: In each potato cup, place a small spoonful of onion sauce, then a toasted sweetbread slice, and on top a hollowed tomato half filled with vegetables and strips of red pepper.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 444, in the chapter on salads, omelettes, and intermediate courses. It is intended for 4 servings.

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