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Lamb Kidney Toast (rognons d'agneau sur croûtes)

Erken 1914: lamb kidneys are split nearly in two, set on skewers, dipped in melted butter and grilled; placed on toasted round white-bread slices with a seasoned, lightly fried tomato slice, with 1 tsp maître d'hôtel butter in each kidney.

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). A small, fine starter or lunch dish in an English-French style, where grilled kidneys are served on toasted bread with tomato and herb butter.

How to make it

  1. 1

    Prepare the kidneys

    Soak the kidneys and pull off the membrane. Cut them in two lengthwise without dividing them completely.

  2. 2

    Grilling

    Set the kidneys on grill skewers so they are held open, dip them in melted butter, and grill them on a grill or in a pan.

  3. 3

    Bread rounds

    Cut the white bread into 1 cm slices, cut out rounds, and toast them lightly in melted butter.

  4. 4

    Tomato

    Season the tomato slices with salt and pepper and fry them lightly.

  5. 5

    Plate

    Place a tomato slice on each bread round, lay a kidney on top, and set 1 tsp maître d'hôtel butter in each kidney. Serve at once.

  6. 6

    Variation

    The kidneys can also be cut into slices after they have been split in two.

Changes from the original

Amounts are estimated, as the original merely lists the ingredients without figures. "Spyd" is rendered as grill skewer/toothpick, and "ristes" is specified as grilling on a grill or in a pan. Maître d'hôtel butter is described as butter with parsley and lemon.

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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. 244) → 1949 (korrekturlest, s. 274)~60% av teksten endretfjernetlagt til
Nyrer smør tomater pepper salt maître d'hôtel smør (Rognons d'agneau sur croûtes.) Nyrer, smør, tomater, pepper, salt, maitre d'hotel smør, franskbrød. Nyrerne utvandes, hinden trækkes Nyrene utvannes, hinnen trekkes av, og nyrerne nyrene skjæres i to langs efter uten helt at å skille dem. Nyrerne Nyrene stikkes ind paa inn på et spyd for at å holdes aapne; åpne; dyppes i smeltet smør og ristes. Franskbrødet skjæres i skiver av 1 cm. tykkelse, utstikkes runde og ristes let lett i smeltet smør; paa på brødskiven lægges legges en krydret, let lett stekt tomatskive, herpaa lægges herpå legges en nyre, og i hver nyre lægges legges 1 teske maître d'hôtel teskje maitre d'hotel smør. Man kan ogsaa skjære nyrerne i skiver, efterat de er delt i to.

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Frequently asked questions

How are the lamb kidneys prepared?
The kidneys are soaked, the membrane is pulled off, and they are cut in two lengthwise without dividing them completely. Then they are set on a skewer to be held open, dipped in melted butter, and grilled.
How is the dish assembled?
White bread is cut into 1 cm thick slices, cut into rounds, and toasted lightly in melted butter. On the bread round is placed a seasoned, lightly fried tomato slice, then a kidney, and in each kidney 1 teaspoon maître d'hôtel butter.
Is there a variation of the recipe?
Yes, the kidneys can also be cut into slices after they have been split in two.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), p. 244. It is intended for 4 servings and takes about 45 minutes.

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