What is "à la Maintenon" in this recipe?

It refers to the garnish spread over the fried chops: 50 g melted butter mixed with finely cut ham, cucumber, mushrooms, cooked egg white and truffle, moistened with a little meat stock and well heated.

How are the chops breaded?

Rusk is crushed and mixed with 1 tablespoon finely chopped ham, salt and pepper. The chops are pounded lightly with a moistened knife, turned first in beaten egg and then in the rusk/ham mixture, and fried quickly in butter.

How is the dish served?

The chops are placed on a platter with the butter mixture spread over them, and ¼ liter of Spanish sauce (a basic brown sauce) is poured around on the platter – not over the breaded chops.

How many chops do I need?

The recipe counts on 12 chops for 6 servings, that is two per person. The total time is about 55 minutes.

Mutton Chops à la Maintenon

Name: Mutton Chops à la Maintenon
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 12 pcs lamb chops (from the mutton rack); 1.5 dl rusk crumbs (crushed/ground); 1 tbsp finely chopped ham; 1 tsp salt (to taste); 0.5 tsp pepper (to taste); 1 pcs egg (beaten); 1 tbsp finely cut ham (in thin strips); 1 tbsp finely cut cucumber; 1 tbsp finely cut mushrooms; 1 tbsp finely cut cooked egg white; 1 tbsp finely cut truffle; 50 g butter (for the mixture); 0.5 dl meat stock (for moistening); 2.5 dl Spanish sauce (brown sauce); 50 g butter (for frying, may be replaced with neutral oil)

Erken's mutton chops à la Maintenon (1914): chops pounded, breaded in egg and rusk crumbs mixed with chopped ham, fried in butter, topped with a butter mixture of finely cut ham, cucumber, mushroom, egg white and truffle, and served with Spanish sauce around.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 234 (falt i det fri)

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About the dish

From the chop section of the meat chapter in "Stor kokebok" (1914). Erken reproduces a series of French chop dishes with their original French names; the Maintenon variant is breaded in rusk mixed with ham and topped with a fine chopped mixture before serving with Spanish (brown) sauce.

How to make it

1
Breading
Mix the crushed rusk crumbs with the finely chopped ham, salt and pepper.
2
Pound the chops
Cut out the chops and pound them lightly with a moistened knife.
3
Coat in egg and crumbs
Turn the chops in beaten egg and then in the rusk-and-ham mixture.
4
Fry
Fry the chops quickly in butter in a hot pan until they are cooked through and golden.
5
Filling and garnish
Melt 50 g butter, stir in all the finely cut ingredients (ham, cucumber, mushroom, egg white and truffle), moisten with a little meat stock and heat through well.
6
Plating
Spread the mixture over the chops and pour the Spanish sauce around them on the platter.

Changes from the original

Measures are modernized (deciliters instead of "del."/gram mixture), "spiseskefuld" to tablespoon and "støtt kavring" to crushed rusk crumbs. Lard for frying is replaced with butter/neutral oil. The OCR error "vannes godt" is interpreted as "varmes godt" (heated well).

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 234) → 1949 (korrekturlest, s. 265)~93% av teksten endretfjernetlagt til

12 koteletter ~~kavring 1 spiseskefuld finhakket skinke salt pepper 1 egg 1 spiseskefuld opskavet skinke 1 — — agurk 1 — — champignons 1 — — kokt eggehvite 1 — —~~ smør leverpostei trøffel 50 asparges eller erter franskbrød pepper salt 100 gr. hvetemel 2 1/2 del. melk muskat 100 gr. ost 20 gr. smør ~~kjøtkraft ¼ l. spansk saus smult. Støtt kavring og den finhakkede skinke, salt og pepper blandes sammen. De utskaarne koteletter~~ 2 egg franskbrød. Kotelettene utskjæres, bankes ~~let~~ lett med ~~fugtet~~ fuktet kniv, ~~vendes i det vispede egg~~ krydres og ~~derefter~~ stekes i smør. Tas op, legges op på et fat i lett press. Franskbrødskiver utstikkes runde, stekes lett i smeltet smør, dekkes med en skive leverpostei, herpå legges en stekt kotelett, på denne en skive trøffel. Over dekkes med et fingertykt lag av følgende deig: Mel og melk røres sammen, settes over varmen, krydres og bringes til kokepunktet under stadig omrøren, tas av varmen og tilsettes den ~~blandede kavring~~ revne ost og ~~skinke. Stekes hurtig i smør. 50 gr.~~ smør ~~smeltes, irøres alle~~ samt eggeplommene, tilsist de ~~opskavede ting, fugtes~~ stivvispede eggethviter. Fatet med ~~litt kjøtkraft, varmes godt, strykes over koteletterne; den spanske saus heldes omkring paa fatet.~~ kotelettene settes i 5 minutter i varm ovn. Kotelettene anrettes i rundkrets, og aspargestoppene belagt med aspargessmør, legges i midten.

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Frequently asked questions

What is "à la Maintenon" in this recipe?: It refers to the garnish spread over the fried chops: 50 g melted butter mixed with finely cut ham, cucumber, mushrooms, cooked egg white and truffle, moistened with a little meat stock and well heated.
How are the chops breaded?: Rusk is crushed and mixed with 1 tablespoon finely chopped ham, salt and pepper. The chops are pounded lightly with a moistened knife, turned first in beaten egg and then in the rusk/ham mixture, and fried quickly in butter.
How is the dish served?: The chops are placed on a platter with the butter mixture spread over them, and ¼ liter of Spanish sauce (a basic brown sauce) is poured around on the platter – not over the breaded chops.
How many chops do I need?: The recipe counts on 12 chops for 6 servings, that is two per person. The total time is about 55 minutes.

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