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

Calf's Brain Dumplings II from Erken 1914: the brain is blanched with onion and carrot, chopped fine and combined with rusk, cream and egg into a forcemeat, shaped into small dumplings that are breaded and deep-fried light golden, served with fried tomatoes and browned butter.

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

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About the dish

The second variant of calf's brain dumplings, in which the brain is first blanched with onion and carrot, chopped fine and combined with rusk stuffing and cream before the dumplings are breaded and deep-fried.

How to make it

  1. 1

    Clean and soak

    Wash and clean the brain of membranes, and place it in cold water until it is white.

  2. 2

    Blanch

    Blanch the brain in quite a little water together with a slice of onion and the carrot.

  3. 3

    Mix the forcemeat

    Chop the brain fine and combine it gradually with crushed rusks, cream, beaten egg, salt, pepper and parsley.

  4. 4

    Shape and bread

    Shape small dumplings and bread them in rusk crumbs.

  5. 5

    Deep-fry and serve

    Fry the dumplings light golden brown in hot fat. Serve with fried tomatoes and browned butter.

Changes from the original

Lard is replaced with neutral oil for deep-frying (lard can be used). The rusks are specified as crushed/ground rusks, and "griljeres" is explained as breading in rusk crumbs.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 221) → 1949 (korrekturlest, s. 251)~92% av teksten endretfjernetlagt til
1 kalvehjerne 1 skive løk 1 gulerot 3—4 kavringer 2—3 spiseskeer fløte hjerne, 15 gr. smør, 25 gr. mel, 1—2 vispede egg salt pepper egg, 1 spiseske finhakket persille. Hjernen vaskes, renses og utbløtes. Forvælles dråpe løksaft, salt, pepper. Smelt smør, rør i ganske litet vand med en skive løk og guleroten. Hakkes fin melet og blandes litt efter litt med det øvrige. Dannes den rå, utvannede hjerne; rør til smaa boller, der ikke viser sig hvite pletter i deigen. Avkjøles, irøres i 1—2 egg, krydderier efter smak; stekes som griljeres, og små frikadeller på panne, eller kan kokes i smult lyse gulbrune. Serveres med stekte tomater og brunet smør. kraft som små boller.

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Frequently asked questions

How do I prepare the calf's brain?
The brain is washed, cleaned (membranes removed) and soaked in water. It is then blanched in quite a little water together with a slice of onion and a carrot, before being chopped fine.
What binds the dumplings together?
3–4 crushed rusks, 2–3 tablespoons of cream and 1–2 beaten eggs, seasoned with salt, pepper and a tablespoon of finely chopped parsley. Combine this gradually into the chopped brain.
How are the dumplings fried, and what is served with them?
The dumplings are breaded (in rusk crumbs) and fried in lard until light golden brown. They are served with fried tomatoes and browned butter.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 221 – listed as "Kalvehjerneboller II" (gâteaux de cervelles de veau), intended for about 4 servings and roughly an hour in total.

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