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Kidney Ragout

Kidney ragout from Erken's Stor kokebok: roasted veal kidney in small cubes in a brown roux sauce thinned with veal stock, seasoned with sherry, salt, and cayenne, served on small slices of white bread fried in butter.

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

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About the dish

A small warm dish from the chapter on veal offal, meant to use up roasted kidney. In the original, the ingredient list is set in two narrow columns, so that some words are repeated in the OCR text.

How to make it

  1. 1

    Cut the kidney

    Cut the roasted kidney into quite small squares.

  2. 2

    Brown the roux

    Brown the butter and flour together in a pot.

  3. 3

    Thin the sauce

    Thin with veal stock into a thick sauce and let it simmer for 5 minutes.

  4. 4

    Season

    Add sherry, salt, and cayenne. Put the kidney pieces in the hot sauce and let them just heat through – they must not boil, or they will turn tough.

  5. 5

    Fry the bread

    Fry small round slices of white bread in butter until they are golden.

  6. 6

    Serving

    Place the ragout on the fried bread slices and serve at once.

Changes from the original

The amounts of kidney, stock, sherry, seasoning, white bread, and frying butter are estimated and given in modern measures. "Franskbrød" is modernized to white bread. Repeated entries in the two-column ingredient list have been cleaned up.

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

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 225) → Modernisert~86% av teksten endretfjernetlagt til
Kalvenyre 1 stk kalvenyre (stekt). 35 gr. g smør (til sausen). 35 gr. hvetemel kalvekraft sherry g hvetemel. 3 dl kalvekraft. 0,5 dl sherry. 0,5 ts salt cayenne (etter smak). 1 knivsodd cayennepepper (etter smak). 8 stk små runde loffskiver. 50 g smør franskbrød. Den (til steking av loffen). Skjær den stekte nyre skjæres op nyren opp i ganske smaa firkanter. Smør små firkanter.. Brun smør og mel brunes, spædes sammen i en kjele.. Spe med kraft kalvekraft til en tyk saus, smaakoker tykk saus og la den småkoke i 5 minutter, tilsættes minutter.. Tilsett sherry, salt og cayenne. Serveres paa smaa Legg nyrebitene i den varme sausen og la dem bare bli gjennomvarme – de må ikke koke, da blir de harde.. Stek små runde franskbrødskiver, stekt loffskiver i smør. smør til de er gyllne.. Legg ragouen på de stekte loffskivene og server straks.

Note til Modernisert

Mengder på nyre, kraft, sherry, krydder, loff og stekesmør er anslått og angitt i moderne mål. «Franskbrød» er modernisert til loff. Gjentatte oppføringer i den tospaltede ingredienslisten er ryddet bort.

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Frequently asked questions

Which kidney is used, and how is it prepared?
Veal kidney. It should be roasted beforehand, and is then cut into quite small squares before it is mixed into the sauce.
How is the sauce made?
Brown 35 g butter and 35 g wheat flour, thin with veal stock into a thick sauce, and let it simmer for 5 minutes. Season with sherry, salt, and cayenne.
How is kidney ragout served?
On small round slices of white bread that are fried in butter.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 225. It is calculated for 4 servings and takes about 30 minutes.

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