Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Sautéed Veal Kidneys

Erken's sautéed veal kidneys: kidneys soaked in lukewarm water, sliced, seasoned and quickly sautéed in butter, sauced with veal roast gravy and arranged around fried tomatoes with meat glaze flavored with lemon juice, butter and parsley.

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

Be the first to rate

About the dish

From the chapter on veal and offal. Erken emphasizes that kidneys must always be sautéed or cooked quickly, or they become tough, and that they must be soaked a couple of hours in lukewarm water to avoid a harsh flavor. The kidneys must never boil in the sauce.

How to make it

  1. 1

    Soak the kidneys

    Split the kidneys lengthwise without cutting them completely apart, and soak them a couple of hours in lukewarm water, otherwise they take on a harsh flavor.

  2. 2

    Slice and season

    Take the kidneys out of the water, dry them, slice them, and season with salt and pepper.

  3. 3

    Sauté the kidneys

    Sauté the slices quickly in butter, and drizzle a little melted butter over them often. The kidneys must not cook long, or they will become tough.

  4. 4

    Add the sauce

    Just before serving, pour 1 dl of good veal roast gravy over the kidneys. Never let them boil in the sauce.

  5. 5

    Arrange

    Place the fried tomatoes in the center of the platter and the kidneys around them or as a strip on each side.

  6. 6

    Meat glaze over

    Mix the meat glaze with lemon juice, 25 g butter and finely chopped parsley, and pour it over the kidneys. Serve immediately.

Changes from the original

Amounts are estimated and given in modern measurements (dl, grams, tsp/tbsp). "Kjøtglassur" is modernized to meat glaze (strongly reduced stock). Soaking the kidneys, described in the introductory text, is included as a separate step.

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.

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~89% av teksten endretfjernetlagt til
Nyrerne utvandes, skjæres 4 stk kalvenyrer (utvannet). 50 g smør (til risting og til å dryppe over). 1 ts salt (etter smak). 0,5 ts pepper (etter smak). 1 dl kalvesteksaus (god, brun). 4 stk tomater (stekte, til midten av fatet). 1 dl kjøttglace (sterkt innkokt kjøttkraft). 0,5 ts sitronsaft. 25 g smør (til glacen). 1 ss finhakket persille. Flekk nyrene på langs uten å dele dem helt, og legg dem et par timer i skiver, krydres lunkent vann, ellers får de en stram smak.. Ta nyrene ut av vannet, tørk dem, skjær dem i skiver og ristes krydre med salt og pepper.. Rist skivene raskt i smør, idet man og drypp ofte drypper over litt smeltet smør; like smør over. Nyrene må ikke få steke lenge, ellers blir de harde.. Rett før anretningen tilsættes helles 1 del. dl god kalvesteksaus. Midt paa fatet lægges kalvesteksaus over nyrene. La dem aldri koke i sausen.. Legg stekte tomater, tomater midt på fatet og nyrene rundt omkring eller som en stripe paa på hver side lægges nyrerne. Overheldes 1 del. kjøtglassur, tilsat ½ teske citronsaft, side.. Bland kjøttglacen med sitronsaft, 25 gr. g smør og en spiseskefuld finhakket persille. persille, og hell den over nyrene. Server straks.

Note til Modernisert

Mengder er anslått og angitt i moderne mål (dl, gram, ts/ss). «Kjøtglassur» er modernisert til kjøttglace (sterkt innkokt kraft). Utvanning av nyrene, som er beskrevet i innledningsteksten, er tatt inn som eget trinn.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why should the kidneys be soaked first?
Soaking draws out blood and the sharp urinous flavor, so the kidneys become milder. That is why the total time is around 150 minutes — most of it goes to soaking, while the sautéing in butter takes little time.
How are the kidneys prepared?
They are sliced, seasoned and sautéed in butter. Along the way you often drizzle a little melted butter over them, and just before serving 1 deciliter of good veal roast gravy is added.
What is served alongside, and what does the sauce over it consist of?
Fried tomatoes are placed in the center of the platter, with the kidneys around them or as a strip on each side. Over this is poured 1 deciliter of meat glaze with ½ teaspoon lemon juice, 25 g butter and a tablespoon of finely chopped parsley added.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 225. It is meant for 4 servings.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!