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

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. 1

    Prepare the cutlets

    Cut out the cutlets and season them with salt and pepper.

  2. 2

    Fry in hot oil

    Fry the cutlets quickly in smoking-hot oil until browned and juicy. Pour off the oil.

  3. 3

    Arrange

    Place each cutlet on a freshly fried slice of white bread and top with a slice of truffle.

  4. 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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 304) → Modernised~90% of the text changedremovedadded
1 kg. renskaaret kjøt salt pepper kg reinsdyrkjøtt (renskåret, til koteletter). 2 ts salt. 0,5 ts pepper. 2 dl olje franskbrød Koteletterne utskjæres, krydres (til steking). 8 skiver loff (stekt i smør eller olje). 8 skiver trøffel (én per kotelett). 4 dl brun champignonsaus (til servering). 1 porsjon appelsinsalat (som tilbehør). Skjær ut kotelettene og stekes krydre dem med salt og pepper.. Stek kotelettene raskt i rykende varm olje; oljen heldes fra. Koteletterne lægges paa olje til de er brune og saftige. Hell av oljen.. Legg hver kotelett på en nystekt franskbrødskive. Paa hver kotelet lægges skive loff og legg en skive trøffel. Serveres trøffel på toppen.. Server med brun champignonsaus. Appelsinsalat serveres til. champignonsaus, og appelsinsalat som tilbehør.

Note on Modernised

Ubestemte mengder olje, brød, krydder og trøffel er anslått. Brun champignonsaus og appelsinsalat er ført opp som tilbehør. Fremgangsmåten, som fortsetter på neste side i originalen, er satt sammen og modernisert språklig.

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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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