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Calf's brain in shells

Boiled calf's or ox brain in slices, placed in shells with a Mornay sauce of butter, flour, milk, egg yolk and grated cheese and baked about 10 minutes. From Erken's Stor kokebok (1949), p. 251.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 251 (falt i det fri)

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About the dish

Offal was common in the meat chapters of the day, and the book here uses a Mornay sauce – a cheese sauce – in the French manner.

How to make it

  1. 1

    Boil the brain

    Boil the cleaned, soaked brain in a little water or stock with wine or vinegar, salt, pepper, bay leaf and thyme. Let it cool and cut it into slices or cubes.

  2. 2

    Make the sauce

    Melt the butter, stir in the flour and thin with the milk. Boil for 5 minutes. Whisk in the egg yolk, take off the heat and stir in grated cheese to taste. From now on the sauce must not be whisked.

  3. 3

    Bake

    Put the brain in greased shells or small ovenproof dishes and pour the sauce over. Place in a hot oven for about 10 minutes.

  4. 4

    Note

    Note: the brain must be completely fresh and thoroughly cooked.

Changes from the original

«del.» is converted to dl. The quantity for the brain is given as «I» in the original and read as 1 piece. The choice between water, wine or vinegar is left open.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 251)~81% of the text changedremovedadded
1 stk I kalve- eller oksehjerne (renset og utbløtt). vann, vin eller eddik (til koking). salt. pepper. 1 stk laurbærblad. eddik, salt, pepper, laurbærblad, timian. Mornaysaus: 50 g hvetemel (til mornaysaus). gr. hvetemel, 25 g smør (til mornaysaus). gr. smør, 2 dl melk (til mornaysaus). salt (til mornaysaus). del. melk, salt, 1 stk eggeplomme (til mornaysaus). revet ost (etter smak). Kok den rensede, eggeplomme, reven ost. Den rensede utbløtte hjernen hjerne kokes i litt vann eller kraft tilsatt vin eller eddik, salt, pepper, laurbærblad og timian. La den avkjøles krydderiene. Avkjøles og skjær den skjæres i skiver eller terninger.. Smelt smøret, rør inn melet og spe med melken. La koke i 5 minutter. Visp eggeplommen i, ta av varmen og rør inn revet ost etter smak. Nå skal sausen ikke vispes mer.. Legg hjernen terninger. Legges i smurte skjell eller små ildfaste smurte former, og hell sausen legges over. Sett Til sausen lages en jevning av smør, mel og melk, koker i 5 minutter, tilsettes eggeplommen under visping, tas fra varmen og irøres reven ost efter smak; nu skal ikke vispes. Settes i varm ovn i ca. 10 minutter.. Merk: Hjerne må være helt fersk og gjennomkokt. minutter.

Note on Modernised

«del.» er omregnet til dl. Ingrediensmengder for hjernen står i originalen som «I» og er tolket som 1 stk. Valget mellom vann, vin eller eddik er beholdt åpent.

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Frequently asked questions

Which sauce is used?
A Mornay sauce of butter, flour, milk, egg yolk and grated cheese.
How long does it go in the oven?
About 10 minutes in a hot oven.

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