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.

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

Name: Calf's Brain à la Milanaise (cervelles de veau à la Milanaise)
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 2 pcs calf brains (soaked and cleaned); 1 pcs egg yolk; 0.5 dl cream (¼ dl used first, the rest later); 1 dl bouillon; 2 dl thick white sauce; 1 tsp lemon juice (plus a couple of drops at the end); 0.25 dl mushroom liquor (plus 1 tablespoon at the end); 100 g button mushrooms; 1 tbsp finely chopped parsley (plus a little to sprinkle over); 20 g butter (cold)

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
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
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
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
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
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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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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