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Chaud-froid of Lamb Chops

Chaud-froid of lamb chops from Erken's Stor kokebok 1914: lightly cooked, boned chops half-coated with white cream béchamel and half with tomato-red sauce, both set with gelatin and aspic, glazed with aspic and arranged in a ring with salad in the center.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 238 (falt i det fri)

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About the dish

Classic French chaud-froid technique as it was presented to Norwegian housewives in 1914: cold meat coated with gelatin-reinforced sauce in two colors and glazed with aspic.

How to make it

  1. 1

    Prepare the chops

    Lightly cook the chops in butter, let them cool, remove the bone and trim them as even as possible.

  2. 2

    Mix the sauce

    Soak and dissolve the gelatin in a tablespoon of water and stir it into the béchamel sauce together with half of the aspic.

  3. 3

    Divide the sauce into two colors

    Divide the sauce into two equal parts. Stir the cream into one and the tomato sauce into the other. Season with salt and pepper.

  4. 4

    Coat the chops

    Spread white sauce over one half of each chop and red sauce over the other half.

  5. 5

    Glaze with aspic

    Once the sauce has set, pour the rest of the aspic over; it must then be almost cold.

  6. 6

    Arrange

    Arrange the chops in a ring on the platter with the colors alternating, and fill the center with salad tossed in mayonnaise or French salad dressing.

Changes from the original

Measures modernized (deciliter, gram, gelatin sheets given by count). The ingredient list on the page is partly mixed up with the neighboring recipes, so the quantities have been interpreted. The method has been rewritten into steps in modern language.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 238) → 1949 (korrekturlest, s. 269)~58% av teksten endretfjernetlagt til
Chaud-froid av lamme koteletter. (Chaud-froid de cotelettes d'agneau.) Ingredienser: 10 lammekoteletter 60 gr. smør 1 l. aspic 4 plater gelatin 1 del. béchamelsaus 1 del. fløte 1/2 del. tomatsaus 1/4 l. aspic salat salt pepper. 1/2 del. fløte Fremgangsmåte: De let lett stekte koteletter danderes dannes til saa så jevne som mulig, efterat benet er tat tatt fra. Gelatinen opløses i en spiseske vand, spiseskje vann, røres i béchamelsausen, som ogsaa tilsættes også tilsettes halvparten av aspicen. Sausen deles nu i to likestore dele. like deler. I den ene halvpart røres fløten, og i den anden annen røres tomatsausen, krydres efter smak. — Halvparten av koteletten belægges belegges med den hvite saus og den anden halvpart andre halvparten med den røde saus. Naar Når sausen er stivnet, heldes helles resten av aspicen over; den maa må da være omtrent kold. Arrangeres i rundkreds paa rundkrets på fatet med farverne farvene vekselvis; pynten har festet sig ned på aspicen i fatet. Fatet settes koldt eller på is 4 timer; kotelettene skjæres ut med en skarp kniv, dyppet i varmt vann. Kotelettene arrangeres i rundkrets på fatet; en liten papirmansjett settes på hvert ben om man vil. I midten fyldes fylles kokte grønnsaker, som erter, bønner, asparges eller makaroni med majones. i midten fylles salat enten med mayonnaisesaus majonessaus eller med fransk salatsaus.

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Frequently asked questions

What does «chaud-froid» mean in this dish?
It is a cold preparation of lightly cooked lamb chops covered with a set, gelatin-rich sauce. The chops are lightly cooked, the bone is removed, and they are arranged as evenly as possible before being coated with sauce.
How are the two sauce colors made?
4 sheets of gelatin are dissolved in a tablespoon of water and stirred into 1 dl béchamel sauce together with half of the aspic (out of a total of ¼ l). The sauce is divided into two equal parts: into one, 1 dl cream is stirred (white sauce), into the other, ½ dl tomato sauce (red sauce). Season with salt and pepper to taste.
How is the dish arranged?
Half of the chops are covered with white sauce and half with red. Once the sauce has set, the rest of the aspic is poured over – it must then be roughly cold. The chops are arranged in a circle on the platter with the colors alternating, and the center is filled with salad.
Where does the recipe come from?
From Henriette Schønberg Erken's «Stor kokebok» (1914), page 238. It is figured for 5 servings with 10 lamb chops, and the total time is about 4 hours since the sauce and aspic must set.

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