What does the dish consist of?

Cooked calf brain and sweetbread cut into slices, mixed with shrimp (about 1/4 liter) and salad, served on a platter with lettuce leaves and covered with a green egg-yolk sauce.

Why should the salad stand for half an hour before serving?

The slices of brain and sweetbread are moistened with a little vinegar or oil and left for half an hour to take on flavor before being laid on the platter.

How do you make the green sauce?

Stir 2 egg yolks with a pinch of salt for 15 minutes, add 1–2 deciliters of cooking oil and vinegar drop by drop, plus 1 tablespoon of "vert de ravigote" and enough spinach green (about 1 teaspoon) to give the sauce a nice green color.

What is the salad garnished with?

With capers, sardines, and hard-boiled, quartered eggs. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), p. 421.

Calf Brain and Sweetbread Salad

Name: Calf Brain and Sweetbread Salad
Prep time: 40 min
Cook time: 1 h 20 min
Total time: 2 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 300 g calf sweetbread (cooked and cooled); 1 pcs calf brain (cooked and cooled); 1 pcs head lettuce; 2 pcs egg yolks (raw); 1 pinch salt; 1.5 dl cooking oil (1–2 dl); 1 tsp spinach green (green coloring from spinach, as needed); 1 tbsp "vert de ravigote" (green herb blend); 2.5 dl shrimp (peeled, about 1/4 liter); vinegar (for the sauce and to moisten the salad, to taste); capers (for garnish); sardines (for garnish); 2 pcs eggs (hard-boiled, for garnish)

A festive side dish from Erken 1914: slices of cooked calf brain and sweetbread mixed with shrimp and salad, marinated in vinegar/oil for half an hour, laid on a lettuce-lined platter, and covered with a green egg-yolk-and-oil sauce colored with spinach green and "vert de ravigote." Garnished with capers, sardines, and hard-boiled eggs.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 421 (falt i det fri)

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About the dish

A fine side dish from the chapter "Salads, omelets, and side dishes" in Erken's Stor kokebok (1914). Calf brain and sweetbread were considered delicacies. "Vert de ravigote" is a green herb puree of herbs (parsley, chervil, tarragon, chives), and "spinach green" is green coloring pressed out of spinach.

How to make it

1
Slice the meat
Cut the cooked, cold brain and sweetbread into slices.
2
Mix the salad
Mix the slices with the shrimp and torn lettuce, moisten with a little vinegar or oil, and let it stand like this for half an hour.
3
Plate up
Arrange the salad on a platter lined with lettuce leaves.
4
Stir the sauce
Stir the egg yolks for 15 minutes with the salt, then add oil and vinegar drop by drop, followed by the "vert de ravigote" and enough spinach green to give the sauce a nice green color.
5
Cover and garnish
Pour the sauce over the salad and garnish with capers, sardines, and hard-boiled eggs cut into wedges.

Changes from the original

Quantities are given in modern units (dl, liter, tsp/tbsp) and "egg yolks" spelled in modern Norwegian. The sweetbread and brain are given with approximate weights since the original gives no amount for the sweetbread. The amount of vinegar in the sauce is not given in the original and is set as "to taste." The method is divided into numbered steps.

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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. 421) → 1949 (korrekturlest, s. 467)~59% av teksten endretfjernetlagt til

~~Brissel 1 kalvehjerne 1 salathode 2 eggeblommer 1 knivsod salt 1 à 2 del. matolje ca. 1 teske spinatgrønt 1 spiseske «vert de ravigote» 1/4 l. ræker.~~ Den kokte hjerne og brissel skjæres i skiver, blandes med ~~ræker~~ reker og salat, dynkes med litt eddik eller olje, ~~staar saaledes 1/2~~ står således ½ time, ~~lægges paa et~~ legges på fat, som er belagt med salat. ~~Dækkes~~ Dekkes med følgende saus: ~~Eggeblommerne~~ Brissel kalvehjerne salathode 2 eggeplommer x knivsodd salt x à 2 del. matolje ca. x teskje spinatgrønt ½ l. reker. Eggeplommene røres i 15 minutter med saltet, ~~tilsættes~~ tilsettes oljen og eddiken ~~draapevis,~~ dråpevis, likeledes «vert de ~~ravigote»~~ ravigote», og ~~saa~~ så meget ~~spinatgrønt,~~ spinatgrønt at sausen ~~faar~~ får en pen ~~grøn~~ grønn farve. Salaten pyntes med kapers, sardiner og ~~haardkokte,~~ hårdkokte, kløvede egg.

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Frequently asked questions

What does the dish consist of?: Cooked calf brain and sweetbread cut into slices, mixed with shrimp (about 1/4 liter) and salad, served on a platter with lettuce leaves and covered with a green egg-yolk sauce.
Why should the salad stand for half an hour before serving?: The slices of brain and sweetbread are moistened with a little vinegar or oil and left for half an hour to take on flavor before being laid on the platter.
How do you make the green sauce?: Stir 2 egg yolks with a pinch of salt for 15 minutes, add 1–2 deciliters of cooking oil and vinegar drop by drop, plus 1 tablespoon of "vert de ravigote" and enough spinach green (about 1 teaspoon) to give the sauce a nice green color.
What is the salad garnished with?: With capers, sardines, and hard-boiled, quartered eggs. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), p. 421.

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