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.

Kidney Ragout

Name: Kidney Ragout
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 pcs veal kidney (roasted); 35 g butter (for the sauce); 35 g wheat flour; 3 dl veal stock; 0.5 dl sherry; 0.5 tsp salt (to taste); 1 pinch cayenne pepper (to taste); 8 pcs small round slices of white bread; 50 g butter (for frying the bread)

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
Cut the kidney
Cut the roasted kidney into quite small squares.
2
Brown the roux
Brown the butter and flour together in a pot.
3
Thin the sauce
Thin with veal stock into a thick sauce and let it simmer for 5 minutes.
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
Fry the bread
Fry small round slices of white bread in butter until they are golden.
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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- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

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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.

Equipment for this dish

Cast-iron pot set →Stews and roasts were made in heavy iron pots that hold an even heat.Engrospris.no

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