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Mutton Chops à la Maintenon

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. 1

    Breading

    Mix the crushed rusk crumbs with the finely chopped ham, salt and pepper.

  2. 2

    Pound the chops

    Cut out the chops and pound them lightly with a moistened knife.

  3. 3

    Coat in egg and crumbs

    Turn the chops in beaten egg and then in the rusk-and-ham mixture.

  4. 4

    Fry

    Fry the chops quickly in butter in a hot pan until they are cooked through and golden.

  5. 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. 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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From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 234)~83% of the text changedremovedadded
12 stk lammekoteletter (av fårekam). 1,5 dl kavringsmuler (knust/støtt). koteletter kavring 1 ss spiseskefuld finhakket skinke. 1 ts skinke salt (etter smak). 0,5 ts pepper (etter smak). 1 stk egg (vispet). 1 ss finskåret spiseskefuld opskavet skinke (i tynne strimler). 1 ss finskåret agurk. — — agurk 1 ss finskårne sjampinjonger. — — champignons 1 ss finskåret — — kokt eggehvite. eggehvite 1 ss finskåret trøffel. — — trøffel 50 g gr. smør (til blandingen). 0,5 dl kjøttkraft (til å fukte med). 2,5 dl kjøtkraft ¼ l. spansk saus (brun saus). 50 g smør (til steking, kan erstattes med nøytral olje). Bland knuste kavringsmuler med smult. Støtt kavring og den finhakkede skinken, skinke, salt og pepper.. Skjær ut kotelettene og bank dem lett pepper blandes sammen. De utskaarne koteletter bankes let med en fuktet kniv.. Vend kotelettene fugtet kniv, vendes i vispet det vispede egg og deretter derefter i kavring- den blandede kavring og skinkeblandingen.. Stek kotelettene raskt skinke. Stekes hurtig i smør på varm panne til de er gjennomstekte og gyllne.. Smelt smør. 50 g smør, rør inn gr. smør smeltes, irøres alle de finskårne ingrediensene (skinke, agurk, sjampinjong, eggehvite og trøffel), fukt opskavede ting, fugtes med litt kjøttkraft og varm godt gjennom.. Stryk blandingen kjøtkraft, varmes godt, strykes over kotelettene og hell koteletterne; den spanske sausen rundt på saus heldes omkring paa fatet.

Note on Modernised

Mål er modernisert (desiliter i stedet for «del.»/gram-blanding), «spiseskefuld» til spiseskje og «støtt kavring» til knuste kavringsmuler. Smult til steking er erstattet med smør/nøytral olje. OCR-feilen «vannes godt» er tolket som «varmes godt».

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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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