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Mutton Chops à l'italienne (Lamb Chops Italian Style)

Erken's mutton chops à l'italienne (1914): chops fried in butter, topped with an onion purée of 500 g onion cooked in butter and white sauce, thickened with egg yolks, sprinkled with grated cheese and rusk crumbs and browned in the oven. Served in a ring around macaroni tossed in tomato purée and butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 235 (falt i det fri)

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About the dish

One of several French-inspired chop dishes in the meat chapter of "Stor kokebok" (1914). Erken reproduces the classic international chop garnishes, here with onion purée (soubise), cheese and macaroni in tomato – a typical "à l'italienne" plating from the fine kitchens of the day.

How to make it

  1. 1

    Fry the chops

    Pound the chops lightly, season with salt and pepper and fry them for 8 minutes in a little butter in a hot pan. Take them up and let them cool.

  2. 2

    Make the onion purée

    Let the cleaned, sliced onion sweat slowly in 60 g butter until it begins to turn golden. Stir in the white sauce and cook until the onion is completely tender. Press the mixture through a fine sieve.

  3. 3

    Finish the purée

    Return the purée to the heat, season with salt and pepper and stir in 40 g cold butter. Take the pot off the heat and stir in 2 egg yolks.

  4. 4

    Brown in the oven

    Lay a thick layer of onion purée on the chops and sprinkle generously with grated cheese and ground rusk. Place the chops side by side in a buttered roasting pan, drizzle with melted butter and bake them light brown in a hot oven, about 200 °C (390 °F) for 8–10 minutes.

  5. 5

    Cook the macaroni

    Cook the macaroni, pour it into a colander and return it to the pot together with the tomato purée, 1 tbsp cold butter, pepper and salt.

  6. 6

    Plating

    Place the macaroni in the middle of the platter and the chops in a ring around it.

Changes from the original

Measures are modernized (deciliters, grams), "kavring" is given as ground rusk/dry breadcrumbs, "white sauce" specified as béchamel. Oven time and temperature are stated (200 °C (390 °F)) since the original only says "hot oven." The method is divided into numbered steps.

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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. 235) → 1949 (korrekturlest, s. 266)~35% av teksten endretfjernetlagt til
12 koteletter ½ y 2 kg. løk 100 gr. smør 2 del. dd. hvit saus 2 eggeblommer eggeplommer salt pepper kavring 100 gr. reven ost 125 gr. makaroni 2 del. dd. tomatpuré. Koteletterne Kotelettene bankes, krydres og stekes 8 minutter paa på het pande panne i litt smør; avkjøles. Den rensede løk skjæres i skiver og smaatrækker småtrekker i 60 gr. smør, indtil inntil det begynder at begynner å brunes, irøres den hvite saus, koker, koker til løkene er helt møre, presses gjennem haarsigt. Pureen sættes hårsikt. Puréen settes over ilden varmen igjen, tilsættes tilsettes salt, pepper og 40 gr. koldt smør. Tages Tas fra varmen og irøres 2 eggeblommer. Koteletterne belægges eggeplommer. Kotelettene belegges med et tykt lag løkpuré, strøes tykt med reven ost og støtt kavring. Koteletterne lægges Kotelettene legges ved siden av hverandre i smurt stekepande, stekepanne, dryppes med smeltet smør og stekes lyse gulbrune i varm ovn. Makaronien kokes, oplægges paa oplegges på en sigte, haves sikt, has i gryte igjen tillikemed til likemed tomatpuréen og 1 ske skje koldt smør, pepper og salt. Den kokte makaroni lægges legges i midten av fatet og koteletterne kotelettene i rundkreds rundkrets omkring.

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Frequently asked questions

How long should the chops be fried?
The chops are pounded, seasoned and fried for about 8 minutes in a hot pan in a little butter, and cooled before they are topped with onion purée. Then they are browned in the oven. The total time for the dish is about 75 minutes.
How do I make the onion purée?
½ kg cleaned onion is sliced and sweated in 60 g butter until it begins to brown. Stir in 2 dl white sauce and cook until the onion is completely tender, then press through a fine sieve. Reheat with salt, pepper and 40 g cold butter, take off the heat and stir in 2 egg yolks.
What is served with the chops?
The dish includes 125 g macaroni and 2 dl tomato purée, which serve as an accompaniment – hence the name "à l'italienne." The chops themselves are sprinkled with grated cheese (100 g) and ground rusk and drizzled with melted butter before browning.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 235. The stated quantity is 12 chops, intended for 6 servings.

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