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

Erken 1914: a cold dish of soaked, blanched, and cooled veal sweetbread cut into slices, layered with horseradish butter and salted tongue, arranged on vegetable salad with mayonnaise (or with a mayonnaise-filled tomato half) on a toasted round of white bread.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 220 (falt i det fri)

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About the dish

A cold French-style starter from the meat chapter of "Stor kokebok" (1914). The dish is named after Cardinal Richelieu and shows the era's fondness for French names in Norwegian party food.

How to make it

  1. 1

    Soaking

    Place the sweetbread in cold water for 2 hours, changing the water a few times.

  2. 2

    Blanching

    Rub the sweetbread with a slice of lemon and dip it for a moment in boiling bouillon. Then place it in cold stock and lift it out just as the stock begins to boil. Clean off membranes.

  3. 3

    Cooling and slicing

    Let the sweetbread become completely cold, preferably lightly pressed. Cut it into neat slices.

  4. 4

    Layer together

    Spread horseradish butter on each sweetbread slice and cover with a slice of tongue of the same size.

  5. 5

    Arranging

    Arrange the vegetable salad with mayonnaise (Italian salad) on the platter and place the sweetbread slices on top. Alternatively, fill a tomato half with mayonnaise and place it on each sweetbread slice.

  6. 6

    Bread base

    Place each slice on a round slice of white bread lightly toasted in melted butter. Serve cold.

Changes from the original

Amounts for vegetable salad, mayonnaise, tomato, and white bread are estimated, as the original does not give them. Units are modernized, and "blanching" is explained. Horseradish butter is referred to as a separate base recipe.

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 220) → 1949 (proofread, p. 250)~58% of the text changedremovedadded
2 brisler pepperrotsmør (se side 7) 100 gr. salt tunge grønsakesalat mayonnaise. grønnsakesalat majones. Brisselen utbløtes i koldt vand vann i 2 timer og blancheres saa. Gnid så. Gni den først over med en citronskive sitronskive og dyp dypp den derefter et øieblik øieblikk i kokende buljong. Haves saa Hases så i kold kraft og tages tas op, idet kraften skal til at å koke. Naar Når de er aldeles kolde, skjæres de i skiver, som belægges belegges med pepperrotsmør pepperrotsmør, og dette dækkes dekkes med finskaarne finskårne tungeskiver av samme størrelse som brisselskiverne. Paa fatet serveres grønsakemayonnaisen — italiensk salat —, ovenpaa denne anrettes brisselskiverne, eller en halv tomat fyldes med mayonnaisen og lægges paa hver brisselskive. Denne er lagt paa en rund skive franskbrød, ristet let i smeltet smør. brisselskivene.

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Frequently asked questions

Why must the sweetbread be soaked, and for how long?
The sweetbread is soaked in cold water for 2 hours to draw out blood and give it a light, clean color. Then it is blanched.
How is the sweetbread blanched in this recipe?
First rub it with a slice of lemon, dip it for a moment in boiling bouillon, then place it in cold stock and lift it out just as the stock begins to boil.
What does the arrangement itself consist of?
Cold sweetbread is sliced, layered with horseradish butter, and covered with thin slices of salted tongue (100 g). Served on vegetable mayonnaise (Italian salad), or with a mayonnaise-filled tomato half on each slice, placed on a round slice of white bread lightly toasted in melted butter.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 220. It is intended for 4 servings and takes around 4 hours with soaking and cooling.

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