Reindeer cutlets from the tenderloin or saddle are dipped in melted butter and rusk crumbs, fried quickly in clarified butter, and served with sautéed mushrooms and a rosette of onion, chestnut or celeriac purée.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 304 (falt i det fri)
Reindeer cutlets in the French style, as they were served in finer Norwegian homes and restaurants around 1914. Erken uses the French name alongside the Norwegian, as was common in the festive cooking of the time.
Cut out cutlets
Cut cutlets from the tenderloin or saddle. Pound them lightly and season with salt and pepper.
Bread
Dip the cutlets first in melted butter, then in the crushed rusk crumbs.
Fry
Fry the cutlets quickly in clarified butter over good heat until golden brown and juicy.
Arrange
Place a sautéed mushroom on each cutlet and garnish with a rosette of onion purée, chestnut purée or celeriac purée.
Unspecified amounts of butter, rusk and seasoning are estimated. The rusk is kept, but can be replaced with dry breadcrumbs. The method has been modernized in language; the purée is mentioned as an optional accompaniment.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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