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Lamb Kidneys (rognons d'agneau)

Erken 1914: lamb kidneys are soaked, sliced, fried quickly in butter; the pan is deglazed with white wine and reduced, and a sauce of butter, oil, onion, wine, cognac, meat gravy, and tomato sauce is made. The kidneys are warmed in the sauce without boiling and sprinkled with parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 244 (falt i det fri)

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About the dish

From the meat chapter of "Stor kokebok" (1914). Erken uses French names for finer offal dishes, and the recipe clearly shows French restaurant influence with white wine, cognac, and tomato sauce.

How to make it

  1. 1

    Prepare the kidneys

    Soak the kidneys, pull off the membrane, and cut them into slices. Season with salt and pepper.

  2. 2

    Frying

    Fry the kidneys quickly in butter in a pan and lift them onto a platter.

  3. 3

    Deglaze the pan

    Deglaze the pan with 1 dl white wine and reduce it for about 1/2 hour.

  4. 4

    Sauce

    Combine 50 g butter and the oil, add the onion, and brown it quite lightly. Add the rest of the wine and 1 tsp cognac and bring to a boil.

  5. 5

    Finish the sauce

    Stir in the meat gravy and tomato sauce and let the sauce cook for 5 minutes. Combine with the reduced wine from the pan.

  6. 6

    Serving

    Warm the kidneys in the sauce without letting it boil. Plate and sprinkle with finely chopped parsley.

  7. 7

Changes from the original

"del." is interpreted as deciliters. "5 gr. smør" in the OCR is corrected to 50 g. A dessert spoon is set to 1 tablespoon oil. The number of kidneys is estimated at 8 pcs, as the original gives no figure. "Vannes i sausen" is interpreted as "warmed in the sauce."

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 274) → Modernised~86% of the text changedremovedadded
(Rognons d'agneau.) Nyrer, smør, salt, pepper, 8 stk lammenyrer. 30 g smør (til steking av nyrene). 1 ts salt. 0,5 ts pepper. 2 løk, 5 gr. smør, stk løk (finhakket). 50 g smør (til sausen). 1 dessertskje olje, ss olje. 2 del. hvitvin, dl hvitvin. 1 teskje konjakk, ts konjakk. 1 del. kraftsaus, ½ dd. tomatsaus, dl kraftsaus (brun saus). 0,5 dl tomatsaus. 1 teskje finhakket persille. Nyrene utvannes, ts persille (finhakket). Utvann nyrene, trekk av hinnen trekkes av, og nyrene skjæres skjær dem i skiver, krydres skiver. Krydre med salt og stekes hurtig pepper.. Stek nyrene raskt i smør. Nyrene legges op, smør i en panne og gryten skylles legg dem opp på et fat.. Skyll pannen med 1 del. hvitvin, koker dl hvitvin og kok den inn i ca. ½ time, tilsettes følgende saus: Smør time.. Bland 50 g smør og olje blandes, tilsettes løk, denne brunes oljen, tilsett løken og brun den ganske lett, tilsettes lett. Tilsett resten av vinen og 1 teskje konjakk; gis ts konjakk og gi det et opkok. Kraftsausen oppkok.. Rør inn kraftsaus og tomatsausen røres i, koker i tomatsaus og la sausen koke 5 minutter. Nyrene varmes Bland med den innkokte vinen fra pannen.. Varm nyrene i sausen uten å koke; anrettes at den koker. Anrett og overstrøes med strø over finhakket persille. persille..

Note on Modernised

«del.» er tolket som desiliter. «5 gr. smør» i OCR er rettet til 50 g. Dessertskje er satt til 1 spiseskje olje. Mengde nyrer er anslått til 8 stk, da originalen ikke oppgir tall. «Vannes i sausen» er tolket som «varmes i sausen».

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Frequently asked questions

How do I prepare the lamb kidneys before frying?
The kidneys are soaked first, the membrane is pulled off, and then they are cut into slices. Season with salt and pepper and fry them quickly in butter.
Why must the kidneys not boil in the sauce?
Kidneys become tough and dry with long cooking. That is why they are fried only quickly and finally warmed in the sauce without letting it boil.
What is the sauce made of?
The pan is deglazed with 1 deciliter white wine that is reduced for half an hour. The sauce is made from 50 g butter and 1 dessert spoon of oil with 2 onions lightly browned, the rest of the wine, and 1 teaspoon cognac, then 1 dl meat gravy and 1/2 dl tomato sauce cooked for 5 minutes. Finally, finely chopped parsley is sprinkled over.
Where does the recipe come from?
It is taken from Henriette Schønberg Erken's "Stor kokebok" from 1914, page 244, where it is called "Lammenyrer (rognons d'agneau)."

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