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Veal sweetbread in puff pastry (vol-au-vent de ris de veau)

Erken 1914: a puff-pastry vol-au-vent filled with Italian salad, topped with slices of cooked veal sweetbread layered with horseradish butter and salted tongue, and finely cut scalded tomatoes.

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

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About the dish

From the meat chapter of Henriette Schønberg Erken's "Stor kokebok" (1914), in the series of finer sweetbread dishes. The vol-au-vent was one of the era's most prestigious preparations for parties and the cold table.

How to make it

  1. 1

    The puff-pastry ring

    Roll out the puff pastry and form a ring (vol-au-vent form). It should not be too tall. Bake until nicely light golden, and cool.

  2. 2

    Soak the sweetbread

    Place the sweetbread in cold water for at least 2 hours, changing the water a few times until it is white.

  3. 3

    Blanch and cook

    Blanch the sweetbread, clean off membranes, and cook it tender in stock. Press it lightly under a weight until cold.

  4. 4

    Slice and layer

    Cut the sweetbread into thin slices. Spread a little horseradish butter on each slice and cover with a slice of tongue of the same size.

  5. 5

    Arranging

    Fill the puff-pastry ring with Italian salad. Place the sweetbread and tongue slices on top, and finally scatter the scalded, finely cut tomatoes over. Serve immediately.

Changes from the original

Amounts are estimated (the original gives none), units modernized. "Soaked/blanched" explained as soaking in cold water and blanching. Italian salad is assumed ready-made, and horseradish butter is referred to as a separate base recipe.

Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 220) → Modernisert~87% av teksten endretfjernetlagt til
Butterdeig 500 g butterdeig (til randform/vol-au-vent). 2 stk kalvebrissel (ca. 600 g). 150 g saltet tunge (i tynne skiver). 400 g italiensk salat (grønnsakssalat med majones). 100 g pepperrotsmør (se side 7) tomater. Av eget grunnrecept). 3 stk tomater (skåldet og finskåret). Kjevle ut butterdeigen lages og form en randform; den rand (vol-au-vent-form). Den skal ikke være meget høi for høy. Stekes til den er pent lysegyllen, og være stekt pen lysegulbrun. Brislerne utvandes, blancheres, kokes, presses let avkjøles.. Legg brisselen i kaldt vann i minst 2 timer, skift vann noen ganger til den er hvit.. Forvell brisselen, rens av hinner, og skjæres kok den møre i tynde kraft. Press den lett under en vekt til den er kald.. Skjær brisselen i tynne skiver. Paa hver skive lægges Legg litt pepperrotsmør på hver skive og herover igjen dekk med en tungeskive. Butterdeigsranden fyldes tungeskive av samme størrelse.. Fyll butterdeigsranden med den italienske salat, ovenpaa denne lægges italiensk salat. Legg brissel- og tungestykkerne, tungeskivene ovenpå, og over her igjen lægges strø til slutt de skoldede, finskaarne tomater. skåldede, finskårne tomatene over. Serveres straks.

Note til Modernisert

Mengder er anslått (originalen oppgir ingen), enheter modernisert. «Utvandes/blancheres» forklart som utbløting i kaldt vann og forvelling. Italiensk salat forutsettes ferdig, og pepperrotsmør henvises til som eget grunnrecept.

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Frequently asked questions

How do I prepare the veal sweetbread?
The sweetbreads are first soaked, then blanched, cooked, lightly pressed, and cut into thin slices. Soaking and pressing are necessary for a light color and firm texture.
How is the dish assembled?
The puff pastry is shaped into a ring that should not be too tall, and baked nicely light golden brown. The ring is filled with Italian salad, topped with sweetbread and tongue slices (with horseradish butter between the sweetbread and tongue), and finally scalded, finely cut tomatoes.
How long does the dish take, and how many does it serve?
The recipe is intended for 6 servings and has a total time of about 3.5 hours, including soaking and cooking the sweetbread. It is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 220.

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