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Calf's Brain with Black Butter (cervelles de veau au beurre noir)

Erken's 1914 recipe for calf's brain with black butter: the brains are cleaned, simmered 10 minutes in bouillon, cut into slices and drizzled with browned butter with parsley, pepper and vinegar. Garnished, if desired, with truffle and asparagus tips.

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

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About the dish

From the offal chapter of "Stor kokebok" (1914). Calf's brain with browned butter, vinegar and parsley is a classic French dish ("au beurre noir") that Erken brought into the finer repertoire of the Norwegian household.

How to make it

  1. 1

    Clean the brains

    Wash the calf brains in salted water, remove membranes and veins, and dry them well.

  2. 2

    Simmer in bouillon

    Thin the bouillon with a little water, add the brains and let them simmer gently for 10 minutes. Take them out and let them drain and dry.

  3. 3

    Brown the butter

    Brown the butter lightly in a pan and stir in parsley, pepper and vinegar.

  4. 4

    Plating

    Cut the brains into slices, arrange them on a dish and pour the browned butter over.

  5. 5

    Garnish

    The slices can be arranged in a ring on the dish with a truffle slice on each, and boiled asparagus tips turned in melted butter placed in the middle. Serve hot.

Changes from the original

Deciliters and teaspoons/tablespoons are given in modern measures (del. = dl). The method is divided into numbered steps and the language modernized. Truffle and asparagus are listed as optional garnish.

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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~85% av teksten endretfjernetlagt til
2 stk kalvehjerner (godt utvannet). 4 del. buljong dl buljong. 50 gr. smør g smør. 1 teske ts finhakket persille 1½ teske eddik persille. 1,5 ts eddik. salt pepper. Hjernerne vaskes (etter smak). pepper (etter smak). trøffelskiver (valgfritt til pynt). kokte aspargestopper (valgfritt, vendt i smeltet smør). Vask kalvehjernene i saltet vand, befries for hinder vann, fjern hinner og aarer, tørres. Buljongen vannes, hjernerne lægges årer, og tørk dem godt.. Spe buljongen med litt vann, legg hjernene i og smaatrækker la dem småtrekke i 10 minutter, tørres. Smørret brunes let paa pande, minutter. Ta dem opp og la dem renne av og tørke.. Brun smøret lett i en panne og rør inn persille, pepper og eddik røres i. Hjernerne skjæres eddik.. Skjær hjernene i skiver, lægges op, legg dem opp på fat og smørret heldes over. Hjerneskiverne hell det brunede smøret over.. Skivene kan belægges legges i ring på fatet med en trøffelskive, lægges i rundkreds paa fatet, trøffelskive på hver, og i midten lægges kokte aspargestopper, irørt aspargestopper vendt i smeltet smør. smør legges i midten. Serveres varme.

Note til Modernisert

Desiliter og teskjeer/spiseskjeer er oppgitt i moderne mål (del. = dl). Fremgangsmåten er delt i nummererte trinn og språket modernisert. Trøffel og asparges er ført opp som valgfri pynt.

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Frequently asked questions

How do I prepare the calf brains?
Wash them in salted water, remove membranes and veins, and dry them well before cooking.
How long should the brains simmer?
They are placed in warmed bouillon and simmer gently for 10 minutes, then dried before being cut into slices.
What is "black butter"?
The butter is browned lightly in a pan, and finely chopped parsley, pepper and vinegar (1½ teaspoons) are stirred in. The sauce is poured over the brain slices.
How can the dish be garnished?
The recipe suggests a truffle slice on each brain slice, arranged in a ring on the dish, with boiled asparagus tips turned in melted butter in the middle.

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