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Calf's Brain Dumplings I (gâteaux de cervelles de veau)

Calf's Brain Dumplings I from Erken 1914: raw soaked calf's brain is stirred into melted butter and flour to a smooth dough, cooled, seasoned with egg, onion juice, salt and pepper, and fried as small patties or poached as dumplings in stock.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 221 (falt i det fri)

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About the dish

Erken gives two variants of calf's brain dumplings. Variant I is a simple batter of butter, flour and raw brain, which is either fried as small patties or poached as dumplings in stock.

How to make it

  1. 1

    Prepare the brain

    Clean the brain of membranes and place it in cold water until it is white. Let it drain.

  2. 2

    Make the batter

    Melt the butter, stir in the flour and then the raw, soaked brain. Stir until no more white specks show in the dough.

  3. 3

    Cool and season

    Let the batter cool. Stir in 1–2 eggs, onion juice, salt and pepper to taste.

  4. 4

    Fry or poach

    Fry the batter as small patties in a pan, or shape small dumplings and poach them in stock.

Changes from the original

The amounts are kept but converted to modern units. "Seasoning to taste" is specified as salt, pepper and a drop of onion juice as the ingredient list indicates. Frying is given in butter or neutral oil.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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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. 221) → Modernisert~84% av teksten endretfjernetlagt til
1 hjerne stk kalvehjerne (renset og utvannet, rå). 15 gr. g smør (til røren). 25 gr. mel 1—2 g hvetemel. 2 stk egg (1–2 etter størrelse). 1 draape løksaft dråpe løksaft. salt pepper. (etter smak). pepper (etter smak). smør til steking (eller kraft til koking). Rens hjernen for hinner og legg den i kaldt vann til den er hvit. La den renne av.. Smelt smør, smøret, rør i inn melet og deretter den raa, utvandede hjerne; rør, rå, utvannede hjernen. Rør til der det ikke lenger viser sig seg hvite pletter flekker i deigen. Avkjøles, irøres 1—2 deigen.. La røren avkjøles. Rør inn 1–2 egg, krydderier efter smak; stekes løksaft, salt og pepper etter smak.. Stek røren som smaa små frikadeller paa pande i panne, eller kan kokes form små boller og kok dem i kraft som smaa boller. kraft.

Note til Modernisert

Mengdene er beholdt, men satt i moderne enheter. «Krydderier efter smak» er konkretisert til salt, pepper og en dråpe løksaft slik ingredienslisten angir. Steking angis i smør eller nøytral olje.

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Frequently asked questions

How do I prepare the brain before using it?
The brain should be soaked and used raw. It is stirred directly into the melted butter-and-flour mixture.
How do I know the dough is done?
Stir the mixture over the heat until no more white specks of the brain show in the dough. It is then cooled before the eggs are stirred in.
Can the dumplings be poached instead of fried?
Yes. The recipe states that the mass can be fried as small patties in a pan, or shaped into small dumplings and poached in stock.
How are the dumplings seasoned?
Salt, pepper and a drop of onion juice – seasoning to taste. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 221, and serves 4.

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