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.

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

Name: Calf's Brain Dumplings II (gâteaux de cervelles de veau)
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 pcs calf's brain; 1 slice onion; 1 pcs carrot; 4 pcs rusks (3–4, crushed); 3 tbsp cream (2–3 tbsp); 2 pcs egg (1–2, beaten); salt (to taste); pepper (to taste); 1 tbsp finely chopped parsley; neutral oil or lard (for deep-frying); rusk crumbs (for breading); fried tomatoes and browned butter (for serving)

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
Clean and soak
Wash and clean the brain of membranes, and place it in cold water until it is white.
2
Blanch
Blanch the brain in quite a little water together with a slice of onion and the carrot.
3
Mix the forcemeat
Chop the brain fine and combine it gradually with crushed rusks, cream, beaten egg, salt, pepper and parsley.
4
Shape and bread
Shape small dumplings and bread them in rusk crumbs.
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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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 221) → Modernised~79% of the text changedremovedadded

1 ~~kalvehjerne~~ stk kalvehjerne. 1 skive ~~løk~~ løk. 1 ~~gulerot 3—4~~ stk gulrot. 4 stk kavringer ~~2—3 spiseskeer~~ (3–4, knust). 3 ss fløte ~~1—2 vispede~~ (2–3 ss). 2 stk egg (1–2, vispet). salt (etter smak). pepper (etter smak). 1 ~~spiseske~~ ss finhakket persille. ~~Hjernen vaskes, renses~~ nøytral olje eller smult (til fritering). kavringsmuler (til panering). stekte tomater og ~~utbløtes. Forvælles~~ brunet smør (til servering). Vask og rens hjernen for hinner, og legg den i kaldt vann til den er hvit.. Forvell hjernen i ganske ~~litet vand~~ lite vann sammen med en skive løk og ~~guleroten. Hakkes fin~~ gulroten.. Hakk hjernen fint og ~~blandes~~ bland den litt ~~efter~~ etter litt med ~~det øvrige. Dannes til smaa boller, som griljeres,~~ knuste kavringer, fløte, vispet egg, salt, pepper og ~~kokes~~ persille.. Form små boller og paner dem i ~~smult lyse gulbrune. Serveres~~ kavringsmuler.. Stek bollene lyst gulbrune i varmt fett. Server med stekte tomater og brunet smør.

Note on Modernised

Smult er erstattet med nøytral olje til fritering (smult kan brukes). Kavringene er angitt som knuste/stødte kavringer, og «griljeres» er forklart som panering i kavringsmuler.

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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.

Equipment for this dish

Stand mixer →Erken kneaded and whisked by hand for ages – a stand mixer does the work for you.Engrospris.no

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