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Veal sweetbread with tomatoes

Erken's veal sweetbread with tomatoes: cooked and pressed sweetbread in a butter-thickened bouillon sauce with cooked celeriac, placed over butter-fried tomato halves in a covered ovenproof dish and baked for a further 10 minutes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 219 (falt i det fri)

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About the dish

Veal sweetbread (thymus) was a highly valued delicacy in the bourgeois kitchen around 1900. Erken has a whole series of sweetbread recipes one after another, often with French names, served as a starter or light main course at finer gatherings.

How to make it

  1. 1

    Prepare the sweetbread

    Place the sweetbread in cold water to soak, blanch it, and cook it tender. Press it lightly under a weight until cold and firm, and clean off membranes.

  2. 2

    Cook the celeriac

    Cook the celeriac tender in lightly salted water, and cut it into pieces.

  3. 3

    Make the sauce

    Stir butter and flour together, thin with bouillon or sweetbread stock, and let the sauce simmer for 5 minutes.

  4. 4

    Mix the stew

    Cut the sweetbread into rather large cubes and add it to the sauce together with the cooked, cut-up celeriac. Season with salt and pepper.

  5. 5

    Fry the tomatoes

    Cut the tomatoes crosswise in two, sprinkle with a little salt and pepper, and fry them in butter.

  6. 6

    Arrange in the dish

    As soon as the tomatoes are done, place them in a round, flat ovenproof dish with a lid, and spread the sweetbread stew over them.

  7. 7

    Finish baking and serve

    Put on the lid and leave the dish for 10 minutes in a hot oven (about 200 °C (390 °F)). Set the dish on a platter and serve immediately. The lid is removed only at the table.

Changes from the original

Measurements are converted to modern units (deciliters, grams). Amounts of tomatoes, celery, and spices are estimated from the scope of the recipe. The method is divided into numbered steps; "cocotte" is described as an ovenproof dish with a lid.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 219) → 1949 (korrekturlest, s. 248)~40% av teksten endretfjernetlagt til
3 kalvebrisler 30 gr. smør 25 gr. hvetemel 2 1/2 del. 2½ dd. buljong tomater salt pepper 1 selleri. Smør og mel røres sammen, spædes spes med buljong eller brisselkraft, smaakoker brisseklraft og sellerikraft, småkoker i 5 minutter. De kokte, pressede kalvebrisler skjæres i litt store terninger og haves has i sausen, tillikemed den kokte, opskaarne opskårne selleri. Tomaterne Tomatene kløves tversover i to, strøes med litt pepper og salt og stekes i smør. Lægges, saa Legges, så snart de er færdige, ferdige, i en rund, flat cocotte; cocotte eller jevn glassform; brisselstuingen lægges legges over. Cocotten tildækkes Formen tildekkes og sættes settes 10 minutter i en varm ovn, sættes paa settes på et fat og anrettes straks. Lokket tages tas først av, av idet cocotten sendes om ved bordet. retten serveres.

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Frequently asked questions

How do I prepare the sweetbreads before they go into the sauce?
The sweetbreads are first cooked, pressed (placed under a weight so they become firm), and then cut into rather large cubes that are added to the sauce.
Can I use bouillon or the stock from the sweetbreads?
Yes, the recipe states that the butter-and-flour mixture is thinned with bouillon or sweetbread stock – 2½ dl – and the sauce simmers for 5 minutes.
How are the tomatoes prepared?
The tomatoes are split crosswise in two, sprinkled with a little pepper and salt, and fried in butter. They are placed in a round, flat cocotte, and the sweetbread stew is placed over them.
How long does the dish stay in the oven, and how is it served?
The cocotte is covered and placed for 10 minutes in a hot oven. It is set on a platter and served immediately – the lid is removed only when the cocotte is passed around at the table.

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