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.

Lamb Kidney Toast (rognons d'agneau sur croûtes)

Name: Lamb Kidney Toast (rognons d'agneau sur croûtes)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 8 pcs lamb kidneys; 75 g butter (melted); 2 pcs tomatoes (sliced); 0.5 tsp pepper; 1 tsp salt; 8 tsp maître d'hôtel butter (butter creamed with finely chopped parsley and lemon juice); 8 pcs slices of white bread (1 cm thick, cut into rounds)

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
Prepare the kidneys
Soak the kidneys and pull off the membrane. Cut them in two lengthwise without dividing them completely.
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
Bread rounds
Cut the white bread into 1 cm slices, cut out rounds, and toast them lightly in melted butter.
4
Tomato
Season the tomato slices with salt and pepper and fry them lightly.
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
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.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

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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. 244) → Modernised~84% of the text changedremovedadded

~~Nyrer~~ 8 stk lammenyrer. 75 g smør (smeltet). 2 stk tomater ~~pepper salt~~ (i skiver). 0,5 ts pepper. 1 ts salt. 8 ts maître ~~d'hôtel smør franskbrød. Nyrerne utvandes, hinden trækkes av,~~ d'hôtel-smør (smør rørt med finhakket persille og ~~nyrerne skjæres~~ sitronsaft). 8 stk skiver loff (1 cm tykke, utstukket runde). Utvann nyrene og trekk av hinnen. Skjær dem i to på langs ~~efter~~ uten ~~helt at skille dem. Nyrerne stikkes ind paa et spyd for at~~ å dele dem helt.. Sett nyrene på grillspyd så de holdes ~~aapne; dyppes~~ åpne, dypp dem i smeltet smør og ~~ristes. Franskbrødet skjæres~~ rist dem på grill eller i panne.. Skjær loffen i skiver av på 1 ~~cm. tykkelse, utstikkes~~ cm, stikk ut runde skiver og ~~ristes let~~ rist dem lett i smeltet ~~smør; paa brødskiven lægges en krydret, let stekt tomatskive, herpaa lægges en nyre,~~ smør.. Krydre tomatskivene med salt og i pepper og stek dem lett.. Legg en tomatskive på hver brødskive, legg en nyre ~~lægges~~ over og sett 1 ~~teske~~ ts maître ~~d'hôtel smør. Man~~ d'hôtel-smør i hver nyre. Server straks.. Nyrene kan ~~ogsaa skjære nyrerne~~ også skjæres i ~~skiver, efterat~~ skiver etter at de er delt i to.

Note on Modernised

Mengder er anslått, da originalen bare lister ingrediensene uten tall. «Spyd» er gjengitt som grillspyd/tannpirker, og «ristes» er presisert som steking på grill eller i panne. Maître d'hôtel-smør er beskrevet som smør med persille og sitron.

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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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