What meat is used for venison cutlets à la diable?

The recipe uses 1 kg of trimmed large-game meat (reindeer/deer), cut into cutlets.

How are the cutlets fried?

They are seasoned with salt and pepper and fried quickly in smoking-hot oil. The oil is poured off before serving.

What is it served with?

Each cutlet is placed on a freshly fried slice of white bread with a slice of truffle on top, and served with brown mushroom sauce and orange salad.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 304. It is intended for 4 servings and takes about 35 minutes.

Venison Cutlets à la diable (cotelettes de renne à la diable)

Name: Venison Cutlets à la diable (cotelettes de renne à la diable)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 kg reindeer meat (trimmed, for cutlets); 2 tsp salt; 0.5 tsp pepper; 2 dl oil (for frying); 8 slices white bread (fried in butter or oil); 8 slices truffle (one per cutlet); 4 dl brown mushroom sauce (for serving); 1 serving orange salad (as an accompaniment)

Reindeer cutlets à la diable — "à la diable" meaning a robust, sharply seasoned preparation. The seasoned cutlets are fried in smoking-hot oil, arranged on a freshly fried slice of white bread with a slice of truffle, and served with brown mushroom sauce and orange salad.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 304 (falt i det fri)

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About the dish

"À la diable" denotes a robust, often sharply seasoned preparation. Erken has the reindeer cutlets fried in smoking-hot oil and arranges them on freshly fried white bread with truffle — a typical festive presentation from around 1914.

How to make it

1
Prepare the cutlets
Cut out the cutlets and season them with salt and pepper.
2
Fry in hot oil
Fry the cutlets quickly in smoking-hot oil until browned and juicy. Pour off the oil.
3
Arrange
Place each cutlet on a freshly fried slice of white bread and top with a slice of truffle.
4
Serve
Serve with brown mushroom sauce, and orange salad as an accompaniment.

Changes from the original

Unspecified amounts of oil, bread, seasoning and truffle are estimated. Brown mushroom sauce and orange salad are listed as accompaniments. The method, which continues on the next page in the original, has been assembled and modernized in language.

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. 304) → 1949 (korrekturlest, s. 338)~55% av teksten endretfjernetlagt til

(Cotelettes de renne à la diable.) 1 kg. ~~renskaaret kjøt~~ renskåret kjøtt salt pepper olje franskbrød ~~Koteletterne~~ smør. Kotelettene utskjæres, krydres og stekes i rykende varm olje; oljen ~~heldes~~ helles fra. ~~Koteletterne lægges paa~~ Kotelettene legges på en ~~nystekt~~ nyfritet franskbrødskive. ~~Paa~~ På hver ~~kotelet lægges~~ kotelett legges en skive trøffel. Serveres med ~~brun~~ brunne champignonsaus. ~~Appelsinsalat~~ Appelsinsalat serveres til.

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Frequently asked questions

What meat is used for venison cutlets à la diable?: The recipe uses 1 kg of trimmed large-game meat (reindeer/deer), cut into cutlets.
How are the cutlets fried?: They are seasoned with salt and pepper and fried quickly in smoking-hot oil. The oil is poured off before serving.
What is it served with?: Each cutlet is placed on a freshly fried slice of white bread with a slice of truffle on top, and served with brown mushroom sauce and orange salad.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 304. It is intended for 4 servings and takes about 35 minutes.

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