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Calf's Brain à la Milanaise (cervelles de veau à la Milanaise)

Calf's brain à la Milanaise from Erken's "Stor kokebok" (1914): a sauce of egg yolk, cream, bouillon, thick white sauce, lemon and mushroom liquor is simmered, strained and stirred cold, reheated with butter, parsley and mushrooms, and slices of pre-treated calf's brain are gently folded in.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 222 (falt i det fri)

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About the dish

A finer variant of calf's brain from the offal chapter of "Stor kokebok" (1914), served in a cream sauce with mushrooms. Erken refers to the preceding recipe for how the brain is pre-treated: washed, cleaned of membranes and simmered in bouillon.

How to make it

  1. 1

    Cook the sauce

    Combine the egg yolk, ¼ dl cream, bouillon, the thick white sauce, lemon juice and mushroom liquor in a pot and let it simmer gently for 15 minutes over low heat.

  2. 2

    Thin and strain

    Add the rest of the cream and bring the sauce to a boil. Strain the sauce and stir it until it is cold.

  3. 3

    Finish the sauce

    Return the sauce to the heat and add 1 tablespoon of mushroom liquor, the parsley, 20 g of cold butter, a couple of drops of lemon juice and the 100 g of mushrooms.

  4. 4

    The calf's brain

    Pre-treat the calf's brain as described earlier: wash, clean off membranes and veins, and let it simmer gently in bouillon. Cut it into slices.

  5. 5

    Plating

    Gently fold the brain slices into the sauce. Arrange in a slightly deep dish and sprinkle finely chopped parsley over.

Changes from the original

Deciliters and spoons given in modern measures; "thick white sauce" kept as an ingredient (thick white base sauce). The 20 g of butter and the extra mushroom liquor/lemon juice from the method have been entered into the ingredient list. The method is divided into numbered steps.

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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. 222) → Modernisert~79% av teksten endretfjernetlagt til
Kalvehjerne 2 stk kalvehjerner (utvannet og renset). 1 eggeblomme ½ del. stk eggeplomme. 0,5 dl fløte (¼ dl brukes først, resten senere). 1 del. buljong dl buljong. 2 del. tyk dl tykk hvit saus saus. 1 teske citronsaft ¼ del. champignonsaft ts sitronsaft (pluss et par dråper til slutt). 0,25 dl sjampinjongkraft (pluss 1 spiseskje til slutt). 100 gr. champignons g sjampinjong. 1 spiseske spiseskje finhakket persille. Eggeblommen, persille (pluss litt til å strø over). 20 g smør (kaldt). Bland eggeplommen, ¼ del. dl fløte, buljong, den tykke hvite saus, citronsaft sausen, sitronsaft og champignonsaft blandes sammen sjampinjongkraft i en gryte og smaatrækker ¼ time la det småtrekke i 15 minutter over svak varme, tilsættes varme.. Tilsett resten av fløten, gives fløten og gi sausen et opkok. Sausen siles oppkok. Sil sausen og røres i, rør i den til den er kold. Sættes igjen kald.. Sett sausen over ilden varmen igjen og tilsættes tilsett 1 spiseskefuld champignonsaft, spiseskje sjampinjongkraft, persillen, 20 gr. koldt g kaldt smør, et par draaper citronsaft dråper sitronsaft og de 100 gr. champignons. Kalvehjernen behandles g sjampinjong.. Forbehandle kalvehjernen som ovenfor forklaret, skjæres i skiver beskrevet foran: vask, rens for hinner og blandes forsigtig årer og la den småtrekke i buljong. Skjær den i skiver.. Bland hjerneskivene forsiktig inn i sausen. Anrettes Anrett i et litt dypt fat; fat og strø finhakket persille strøes over.

Note til Modernisert

Desiliter og skjeer oppgitt i moderne mål; «tyk hvit saus» beholdt som ingrediens (tykk hvit grunnsaus). 20 g smør og ekstra sjampinjongkraft/sitronsaft fra fremgangsmåten er ført inn i ingredienslisten. Fremgangsmåten er delt i nummererte trinn.

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Frequently asked questions

How long should the sauce simmer?
Egg yolk, ¼ dl cream, bouillon, thick white sauce, lemon juice and mushroom liquor simmer gently for about 15 minutes over low heat. Then the rest of the cream is added and everything is brought to a boil.
Why should the sauce be strained and stirred cold?
Straining removes lumps, and stirring until the sauce is cold prevents a skin from forming. It is then reheated and finished with mushroom liquor, parsley, 20 g of cold butter, a little lemon juice and 100 g of mushrooms.
How is the calf's brain itself prepared?
It is pre-treated as described earlier in the book (soaked and cooked), then cut into slices and gently folded into the finished sauce. Arranged in a slightly deep dish with finely chopped parsley over.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 222. The dish is intended for 4 servings and takes about an hour.

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