Why place the kidneys in cold water first?

Soaking and the subsequent blanching with boiling water mellow the strong flavour and smell of beef kidney.

How much butter is used for what?

Of the 60 g, 40 g are used to sauté the kidneys, and 20 g are stirred into the sauce just before serving.

Beef Kidney with White Wine Sauce

Beef kidneys soaked, blanched and sautéed in browned butter, then simmered in a sauce of flour, white wine, stock, onion and ham, and finished with butter and lemon. The kidneys must steep, not boil.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 237 (falt i det fri)

Be the first to rate

About the dish

Oksenyre er kraftigere i smaken enn kalvenyre og krever utvanning i kaldt vann og forvelling for å mildne. Retten er et godt eksempel på 1900-tallets nøysomme, men forfinede bruk av innmat.

How to make it

1
Clean and blanch
Place the kidneys in cold water for 5–10 minutes. Remove the membranes and veins, cut them into fine slices and pour boiling, salted water over them.
2
Sauté the kidneys
Dry the kidneys and toss them in a pan over high heat for 5 minutes with 40 g browned butter. Lift the kidneys out.
3
Make the sauce
Stir the flour into the butter in the pan, add the onion, parsley, salt and pepper, and thin with white wine and stock. Let the cut-up ham simmer along for 10 minutes.
4
Steep and serve
Return the kidneys, let the pot steep gently, covered, for a quarter of an hour without boiling (otherwise the kidneys turn hard). Stir in 20 g butter and the juice of ¼ lemon just before serving.

Changes from the original

De 60 g smøret er i teksten fordelt på 40 g til bruning og 20 g rørt inn ved servering. «Knivsod» er en knivsodd, altså en liten klype. Nøkkelen er at nyrene småtrekker, ikke koker.

In stores now

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

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1900 Modernised

To1900 Modernised

Pick two different editions to see a comparison.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why place the kidneys in cold water first?: Soaking and the subsequent blanching with boiling water mellow the strong flavour and smell of beef kidney.
How much butter is used for what?: Of the 60 g, 40 g are used to sauté the kidneys, and 20 g are stirred into the sauce just before serving.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!