Why are the sweetbreads put in cold water right after cooking?

So that they become firm. After 20 minutes of simmering in salted, acidulated water, the sweetbreads are placed at once in cold water, and then all membranes are carefully removed.

Why are the sweetbreads wrapped in a piece of cloth?

It is done if you want the pieces to get roughly the same shape. The sweetbreads are then placed under light pressure before being cut up.

How do you bread and fry the sweetbreads?

The pieces are turned in egg and rusk crumbs and cooked in lard or fried in butter. The recipe uses 375 g veal sweetbreads for 4 servings.

What is it served with?

The sweetbreads are arranged on a warm, folded napkin and served with béarnaise or tartar sauce. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 219.

Grilled Sweetbreads (ris de veau grillés)

Name: Grilled Sweetbreads (ris de veau grillés)
Prep time: 40 min
Cook time: 2 h 20 min
Total time: 3 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 375 g veal sweetbreads; 1 tbsp vinegar or lemon juice (for the cooking water); 1 tsp salt (for the cooking water); 2 pcs egg (beaten together for breading); 100 g rusk crumbs (finely ground); 300 g lard (or neutral frying oil; alternatively butter for frying)

Erken's grilled veal sweetbreads: soaked sweetbreads pre-cooked 20 minutes in acidulated salt water, cleaned, pressed flat, cut into pieces, breaded in egg and rusk crumbs and deep-fried in lard. Served with béarnaise or tartar sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 219 (falt i det fri)

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About the dish

Breaded and deep-fried sweetbreads were a classic way of serving in French-inspired party food. The "warm folded napkin" was the era's way of arranging deep-fried food, so that the fat was absorbed.

How to make it

1
Soak the sweetbreads
Put the sweetbreads in cold water for a couple of hours, so the blood is drawn out. Change the water a few times.
2
Pre-cook
Let the sweetbreads simmer for 20 minutes in salted, acidulated water (water with vinegar or lemon juice).
3
Cool and clean
Put the sweetbreads at once in cold water so they become firm. Carefully remove all membranes.
4
Press
Wrap each sweetbread in a piece of thin cloth and tie it up, so the pieces get roughly the same shape. Place them under light pressure until cold.
5
Bread
Cut the sweetbreads into suitable pieces, turn them in beaten egg and then in rusk crumbs.
6
Fry
Deep-fry the pieces in lard (about 175 °C (345 °F)) until golden brown, or fry them in butter in a pan.
7
Serve
Arrange on a warm napkin on a platter and serve with béarnaise sauce or tartar sauce.

Changes from the original

Lard can be replaced with neutral frying oil or butter. Quantities of egg, rusk crumbs and fat are estimated. "Acidulated water" is specified as water with added vinegar or lemon juice. The steps are numbered.

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

Egg
- X-tra Egg S/M 12stkX-TRAca. kr 26,50 · Coop
- Bakketun Egg 10pk 673gBAKKETUNca. kr 59,90 · Coop

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 219) → 1949 (korrekturlest, s. 248)~92% av teksten endretfjernetlagt til

~~375 gr. kalvebrissel~~ Kalvebrissel egg kavring smult. ~~Brisselen utvandes, smaakoker i 20 minutter i saltet, syrlig vand; lægges straks i koldt vand for at bli fast. Alle hinder fjernes~~ Brissel med ~~forsigtighet. Naar brislerne er avkjølet litt, lægges hver ind~~ spinat. Brissel spinат, stuet. Brisselen utvannes, blancheres, kokes i ~~et stykke tyndt tøi, som bindes fast til. Dette gjøres, hvis man vil, at stykkerne skal faa omtrent samme facon; lægges derefter under let pres.~~ 1 del. kjøttkraft og 50 gr. smør. Brisselen skjæres ~~derefter~~ op ~~i passende stykker, vendes i egg~~ og ~~kavring og~~ holdes varm, kraften kokes ~~i smult eller stekes i smør. Anrettes paa en varm oplagt serviet. Serveres~~ inn med ~~bearnaise-~~ 1 del. kremfløte til den er jevn. Den stuede spinat eller ~~tartarsaus.~~ syre legges op på et lite avlangt, litt dypt fat, og brisselstykkene legges op på. Sausen helles over.

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Frequently asked questions

Why are the sweetbreads put in cold water right after cooking?: So that they become firm. After 20 minutes of simmering in salted, acidulated water, the sweetbreads are placed at once in cold water, and then all membranes are carefully removed.
Why are the sweetbreads wrapped in a piece of cloth?: It is done if you want the pieces to get roughly the same shape. The sweetbreads are then placed under light pressure before being cut up.
How do you bread and fry the sweetbreads?: The pieces are turned in egg and rusk crumbs and cooked in lard or fried in butter. The recipe uses 375 g veal sweetbreads for 4 servings.
What is it served with?: The sweetbreads are arranged on a warm, folded napkin and served with béarnaise or tartar sauce. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 219.

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