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Veal sweetbread with horseradish

An intermediate course from Erken 1914: soaked, blanched, and lightly browned veal sweetbread is placed on butter-fried white bread with horseradish butter, covered with salted tongue and small vegetables in mayonnaise, and garnished with finely cut lettuce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 443 (falt i det fri)

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About the dish

A small, decorative intermediate course built as a cold canapé on toasted white bread. Veal sweetbread was a highly regarded delicacy in 1914 and required long soaking before preparation. Erken here refers to her own recipe for horseradish butter.

How to make it

  1. 1

    Prepare the sweetbread

    Soak the sweetbread well in cold water. Blanch it, and cut it into slices.

  2. 2

    Brown the sweetbread

    Season the sweetbread slices and brown them lightly in butter. Let them cool.

  3. 3

    Toast the bread

    Cut the crusts off the bread slices and let them soak in melted butter until they just begin to brown. Cool.

  4. 4

    Build up

    Spread the bread slices with horseradish butter and place a sweetbread slice on top. Cover with a slice of salted tongue.

  5. 5

    Top and garnish

    Mix the small, fine vegetables with mayonnaise and place the mixture on top. Arrange a little finely cut lettuce around and serve cold.

Changes from the original

Amounts are not given in the original and are estimated for four servings. "Franskbrød" is rendered as white bread, and the measurements are modernized. The method is divided into numbered steps; the soaking time is specified.

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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
Modernised → 1949 (proofread, p. 503)~90% of the text changedremovedadded
400 g kalvebrissel (utvannet i kaldt vann i flere timer). 4 skiver loff (skorpen skåret av). 50 g smør (smeltet, til brødet). 25 g smør (til risting av brisselen). 4 skiver saltet tunge. 100 g pepperrotsmør (se egen oppskrift). 200 g grønnsaker (små, fint skårne og kokte). 1 dl majones. 0,5 stk hodesalat (finskåret, til pynt). salt og pepper (etter smak). Vann ut brisselen godt i kaldt vann. Blancher den, og skjær den Den utvannede brissel blancheres, skjæres i skiver.. Krydre brisselskivene skiver, krydres og rist dem ristes lett i smør. La dem avkjøles.. Skjær skorpen av loffskivene og la dem trekke Franskbrødskiver befries for skorper, trekkes i smeltet smør til de så vidt såvidt begynner å brunes. Avkjøl.. Smør brødskivene med pepperrotsmør brunes, avkjøles og legg på smøres med pepperrotsmør, belegges med en brisselskive. Dekk brisselskive; denne dekkes med en skive saltet tunge.. Bland de tungeskive, og herpå legges små, fine grønnsakene med majones og legg blandingen oppå. Legg litt finskåret grønnsaker i majones. Litt finskåren hodesalat rundt og server kaldt. legges omkring. Franskbrød brissel salt tunge pepperrotsmør grønnsaker majones.

Note on Modernised

Mengder er ikke oppgitt i originalen og er anslått for fire porsjoner. «Franskbrød» er gjengitt som loff, og målene er modernisert. Fremgangsmåten er delt i nummererte trinn; utvanningstiden er presisert.

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Frequently asked questions

Why does the dish take so long when the preparation itself is quick?
Because the sweetbread must be soaked (placed in cold water) before it is blanched. The soaking accounts for most of the roughly 4 hours; the frying and assembly go quickly.
How are the sweetbread canapés made?
The soaked sweetbread is blanched, cut into slices, seasoned, and lightly browned in butter. Crustless white bread slices are soaked in melted butter until they just begin to brown, cooled, and spread with horseradish butter. Place a sweetbread slice on top, then a slice of salted tongue, and finally small, fine vegetables in mayonnaise.
What is served with it?
A little finely cut lettuce is arranged around the canapés. The horseradish butter is a separate recipe in the book (p. 7). The dish is an intermediate course for 4 from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 443.

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