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Calf Brain and Sweetbread Salad

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. 1

    Slice the meat

    Cut the cooked, cold brain and sweetbread into slices.

  2. 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. 3

    Plate up

    Arrange the salad on a platter lined with lettuce leaves.

  4. 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. 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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 421) → Modernised~79% of the text changedremovedadded
Brissel 300 g kalvebrissel (kokt og avkjølt). 1 stk kalvehjerne (kokt og avkjølt). 1 salathode stk hodesalat. 2 eggeblommer 1 knivsod salt stk eggeplommer (rå). 1 à 2 del. knivsodd salt. 1,5 dl matolje ca. (1–2 dl). 1 teske teskje spinatgrønt (grønnfarge av spinat, etter behov). 1 spiseske spiseskje «vert de ravigote» (grønn urteblanding). 2,5 dl reker (pillede, ca. 1/4 l. ræker. Den kokte hjerne liter). eddik (til sausen og brissel skjæres til å dynke salaten, etter smak). kapers (til pynt). sardiner (til pynt). 2 stk egg (hardkokte, til pynt). Skjær den kokte, kalde hjernen og brisselen i skiver, blandes skiver.. Bland skivene med ræker rekene og opplukket salat, dynkes dynk med litt eddik eller olje, staar saaledes 1/2 time, lægges paa olje og la det stå slik i en halv time.. Legg salaten på et fat, fat som er belagt med salat. Dækkes dekket med følgende saus: Eggeblommerne røres salatblader.. Rør eggeplommene i 15 minutter med saltet, tilsættes oljen tilsett så olje og eddiken draapevis, likeledes eddik dråpevis, deretter «vert de ravigote» og saa meget spinatgrønt, så mye spinatgrønt at sausen faar får en pen grøn farve. Salaten pyntes grønn farge.. Hell sausen over salaten og pynt med kapers, sardiner og haardkokte, kløvede egg. hardkokte egg delt i kløfter.

Note on Modernised

Mengder er satt i moderne enheter (dl, liter, teskje/spiseskje) og «eggeblommer» er skrevet eggeplommer. Brissel og hjerne er angitt med omtrentlig vekt siden originalen ikke oppgir mengde for brissel. Eddikmengden i sausen er ikke oppgitt i originalen og er satt som «etter smak». Fremgangsmåten er delt i nummererte trinn.

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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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