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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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From19141949Modernised
To19141949Modernised
1914 (proofread, p. 235) → Modernised~81% of the text changedremovedadded
12 koteletter ½ kg. stk lammekoteletter (av fårekam). 500 g løk (renset og skåret i skiver). 100 gr. g smør (60 g til løken, 40 g kaldt til puréen). 2 del. dl hvit saus (béchamel). 2 eggeblommer stk eggeplommer. salt (etter smak). pepper (etter smak). støtt kavring (griljermel, til strøing). 100 gr. reven ost g revet ost. 125 gr. makaroni g makaroni. 2 del. dl tomatpuré. Koteletterne bankes, krydres 1 ss kaldt smør (til makaronien). Bank koteletten lett, krydre med salt og stekes pepper og stek dem 8 minutter paa het pande i litt smør; avkjøles. Den rensede løk skjæres i skiver smør på varm panne. Ta dem opp og smaatrækker la dem avkjøles.. La den rensede, oppskårne løken trekke sakte i 60 gr. smør, indtil det begynder at brunes, irøres g smør til den begynner å bli gyllen. Rør inn den hvite saus, koker, sausen og kok til løkene løken er helt møre, presses gjennem haarsigt. Pureen sættes mør. Press blandingen gjennom en fin sil.. Sett puréen over ilden varmen igjen, tilsættes salt, smak til med salt og pepper og rør inn 40 gr. koldt g kaldt smør. Tages fra Ta kjelen av varmen og irøres rør inn 2 eggeblommer. Koteletterne belægges med eggeplommer.. Legg et tykt lag løkpuré, strøes tykt løkpuré på koteletten og strø rikelig med reven revet ost og støtt kavring. Koteletterne lægges Legg koteletten side ved siden av hverandre side i en smurt stekepande, dryppes med langpanne, drypp over smeltet smør og stekes lyse gulbrune stek dem lysebrune i varm ovn. Makaronien kokes, oplægges paa en sigte, haves ovn, ca. 200 °C i gryte igjen tillikemed tomatpuréen 8–10 minutter.. Kok makaronien, hell den i et dørslag og legg den tilbake i kjelen sammen med tomatpuréen, 1 ske koldt ss kaldt smør, pepper og salt. Den kokte makaroni lægges i midten av salt.. Legg makaronien midt på fatet og koteletterne koteletten i rundkreds omkring. ring rundt.

Note on Modernised

Mål er modernisert (desiliter, gram), «kavring» er oppgitt som støtt kavring/griljermel, «hvit saus» presisert som béchamel. Steketid og temperatur i ovn er angitt (200 °C) siden originalen bare sier «varm ovn». Fremgangsmåten er delt i nummererte trinn.

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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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