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Kidney Toasts

Kidney toasts ("nyrebrød") by Henriette Schønberg Erken: finely chopped roasted veal kidney is mixed with onion, egg yolk, parsley, stock or cream, and seasoning, spread on milk-dipped slices of white bread, fried brown in butter, and garnished with cress or lettuce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 225 (falt i det fri)

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About the dish

A small appetizer or light dish from the chapter on veal offal, in which leftovers of roasted kidney are used up. Such "toasts" of forcemeat on slices of white bread were common as a warm appetizer and for the smorgasbord around 1914.

How to make it

  1. 1

    Chop the kidney

    Chop the roasted veal kidney very finely.

  2. 2

    Make the mixture

    Mix in the onion, salt, pepper, egg yolk, parsley, and meat stock or cream, and work the mixture together well.

  3. 3

    Spread on the bread

    Dip small round slices of white bread quickly in a little milk, and spread the mixture on rather thickly on both sides of the slices.

  4. 4

    Fry

    Fry the slices nicely brown in butter. Turn them only once.

  5. 5

    Plating

    Arrange the kidney toasts on a flat dish and garnish with cress or lettuce leaves.

  6. 6

    Serving

    Serve warm as an appetizer or small dish.

Changes from the original

The amounts of onion, seasoning, white bread, milk, and frying butter are estimated and given in modern measures. "Franskbrød" is modernized to white bread and "eggeblomme" to egg yolk.

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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. 225) → 1949 (korrekturlest, s. 254)~26% av teksten endretfjernetlagt til
1 stekt kalvenyre løk pepper salt 1 eggeblomme eggeplomme 1 spiseske kjøtkraft spiseskje kjøttkraft eller fløte 1 teske teskje finhakket persille franskbrød. Kalvenyren hakkes meget fin, tilsættes tilsettes løk, salt, pepper, eggeblommen, eggeplommen, persille og kraften eller fløten, arbeides godt sammen. Røren strykes litt tykt paa på begge sider av smaa, små, runde franskbrødskiver, franskbrødskiver som først er dyppet i litt melk. Stekes pent brune i smør, vendes kun én gang. — Lægges Legges op paa på flate fat, pyntes med karse eller salatblade.

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Frequently asked questions

What kind of kidney is used, and does it have to be pre-cooked?
The recipe uses one ready-roasted veal kidney. It is chopped very finely before it is mixed with onion, salt, pepper, egg yolk, parsley, and a tablespoon of meat stock or cream.
How are the kidney toasts fried?
The mixture is spread rather thickly on both sides of small, round slices of white bread that have first been dipped in a little milk. The slices are fried nicely brown in butter and turned only once.
How are they served?
They are arranged on flat dishes and garnished with cress or lettuce leaves. The recipe is calculated for 4 servings and takes about 35 minutes.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 225.

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