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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
Modernised → 1914 (proofread, p. 244)~83% of the text changedremovedadded
8 stk lammenyrer. 30 g Nyrer smør (til steking av nyrene). 1 ts salt. 0,5 ts pepper. salt pepper 2 stk løk (finhakket). 50 g gr. smør (til sausen). 1 ss olje. dessertske olje 2 dl hvitvin. del. hvitvin 1 ts konjakk. teske konjak 1 dl del. kraftsaus (brun saus). 0,5 dl tomatsaus. ½ del. tomatsaus 1 ts persille (finhakket). Utvann nyrene, trekk av hinnen teske finhakket persille. Nyrerne utvandes, hinden trækkes av, og skjær dem nyrerne skjæres i skiver. Krydre med salt skiver, krydres og pepper.. Stek nyrene raskt i smør stekes hurtig i en panne smør. Nyrerne lægges op, og legg dem opp på et fat.. Skyll pannen gryten skylles med 1 dl hvitvin og kok den inn i ca. del. hvitvin, koker ind ½ time.. Bland 50 g smør og oljen, tilsett løken time, tilsættes følgende saus: Smør og brun den olje blandes, tilsættes løk; denne brunes ganske lett. Tilsett let, tilsættes resten av vinen og 1 ts konjakk og gi det teske konjak; gives et oppkok.. Rør inn kraftsaus og tomatsaus opkok. Kraftsausen og la sausen koke tomatsausen røres i, koker i 5 minutter. Bland med den innkokte vinen fra pannen.. Varm nyrene Nyrerne varmes i sausen uten at den koker. Anrett koke; anrettes og strø over overstrøes med 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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