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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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Time machine – what changed?

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From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 266)~80% of the text changedremovedadded
12 stk lammekoteletter (av fårekam). 500 g koteletter y 2 kg. løk (renset og skåret i skiver). 100 g gr. smør (60 g til løken, 40 g kaldt til puréen). 2 dl dd. hvit saus (béchamel). 2 stk eggeplommer. eggeplommer salt (etter smak). pepper (etter smak). støtt kavring (griljermel, til strøing). 100 g revet ost. gr. reven ost 125 g makaroni. gr. makaroni 2 dl dd. tomatpuré. 1 ss kaldt smør (til makaronien). Bank koteletten lett, krydre med salt og pepper Kotelettene bankes, krydres og stek dem stekes 8 minutter på het panne i litt smør på varm panne. Ta dem opp smør; avkjøles. Den rensede løk skjæres i skiver og la dem avkjøles.. La den rensede, oppskårne løken trekke sakte småtrekker i 60 g smør til den gr. smør, inntil det begynner å bli gyllen. Rør inn brunes, irøres den hvite sausen og kok saus, koker til løken løkene er helt mør. Press blandingen gjennom en fin sil.. Sett puréen møre, presses gjennem hårsikt. Puréen settes over varmen igjen, smak til med salt og tilsettes salt, pepper og rør inn 40 g kaldt gr. koldt smør. Ta kjelen av Tas fra varmen og rør inn irøres 2 eggeplommer.. Legg eggeplommer. Kotelettene belegges med et tykt lag løkpuré på koteletten og strø rikelig løkpuré, strøes tykt med revet reven ost og støtt kavring. Legg koteletten side Kotelettene legges ved side siden av hverandre i en smurt langpanne, drypp over stekepanne, dryppes med smeltet smør og stek dem lysebrune stekes lyse gulbrune i varm ovn, ca. 200 °C i 8–10 minutter.. Kok makaronien, hell den ovn. Makaronien kokes, oplegges på en sikt, has i et dørslag gryte igjen til likemed tomatpuréen og legg den tilbake i kjelen sammen med tomatpuréen, 1 ss kaldt skje koldt smør, pepper og salt.. Legg makaronien midt på salt. Den kokte makaroni legges i midten av fatet og koteletten kotelettene i ring rundt. rundkrets omkring.

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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