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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
1949 (proofread, p. 250) → Modernised~85% of the text changedremovedadded
2 brisler stk kalvebrissel (ca. 600 g). 100 g pepperrotsmør (se eget grunnrecept). 100 gr. salt g saltet tunge grønnsakesalat (i tynne skiver). 300 g grønnsakssalat (italiensk salat). 2 dl majones. Brisselen utbløtes 1 stk sitron (til å gni brisselen med). 5 dl buljong (kokende, til blanchering). 2 stk tomater (halveres, hvis de fylles med majones). 4 skiver loff (runde skiver, ristet i koldt smør). 25 g smør (til risting av brødet). Legg brisselen i kaldt vann i 2 timer og blancheres så. timer, skift vann noen ganger.. Gni den først over brisselen med en sitronskive og dypp den derefter et øieblikk øyeblikk i kokende buljong. Hases Legg den så i kold kraft kald kraft, og tas op, ta den opp idet kraften skal til begynner å koke. Når de er aldeles kolde, skjæres de Rens av hinner.. La brisselen bli helt kald, gjerne lett presset. Skjær den i skiver, som belegges med pepperrotsmør, pene skiver.. Legg pepperrotsmør på hver brisselskive og dette dekkes dekk med finskårne tungeskiver en tungeskive av samme størrelse størrelse.. Legg grønnsakssalaten med majones (italiensk salat) på fatet og anrett brisselskivene ovenpå. Alternativt fylles en halv tomat med majones og legges på hver brisselskive.. Legg hver skive på en rund skive loff som brisselskivene. er lett ristet i smeltet smør. Serveres kald.

Note on Modernised

Mengder for grønnsakssalat, majones, tomat og franskbrød er anslått, da originalen ikke oppgir dem. Enheter er modernisert, og «blancheres» er forklart. Pepperrotsmør henvises til som eget grunnrecept.

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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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