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Mutton Chops à la Rose Marie

Erken's mutton chops à la Rose Marie: chops seasoned and fried in butter, topped with 1 cm of spinach purée, warmed 5 minutes in the oven, arranged in a wreath with mushrooms topped with anchovy-wrapped olives, and the pan juices poured around.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 236 (falt i det fri)

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About the dish

A French-inspired festive dish from the chapter on mutton in "Stor kokebok" (1914). Erken places the chops in a wreath on the platter with spinach, mushrooms, olives and anchovies as garnish – typical of the finer platings of the day.

How to make it

  1. 1

    Prepare the chops

    Cut out the chops in the usual way, scrape the bones clean and remove fat and membranes. Pound them lightly and season with salt and pepper.

  2. 2

    Fry in butter

    Brown plenty of butter in a pan and fry the chops 4–5 minutes on each side. Take them up and let them cool a little. Save the pan juices.

  3. 3

    Add spinach

    Cover one side of each chop with a layer of firm spinach purée about 1 cm thick. Drizzle with a little melted butter.

  4. 4

    Briefly in the oven

    Put the chops into a hot oven (about 225 °C (435 °F)) for 5 minutes, so the spinach heats through.

  5. 5

    Garnish

    Fill the olives and wrap half an anchovy fillet around each. Set a mushroom on each chop and an olive on each mushroom.

  6. 6

    Plate

    Arrange the chops in a wreath on a warm platter and pour the pan juices around on the platter. Serve immediately.

Changes from the original

Quantities are given in modern units (grams, dl, tbsp/tsp). "Ansjos" (anchovy) is interpreted as anchovy fillets (each split in two to reach 12 olives). Frying times and oven temperature are specified per modern practice, and pepper/salt are given in approximate amounts.

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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. 236) → 1949 (korrekturlest, s. 266)~38% av teksten endretfjernetlagt til
12 koteletter 300 gr. spinatpuré 12 champignons 12 oliven 6 ansjos 150 gr. smør pepper salt. Koteletterne Kotelettene utskjæres som vanlig, krydres og stekes i smør. Avkjøles noget; den ene side belægges belegges med 1 cm. tykt lag med spinat; dryppes med litt smeltet smør og sættes ind settes inn i ovnen i 5 minutter. Koteletterne Kotelettene anrettes i rund kreds paa rundkrets på fatet; paa på hver kotelet sættes kotelett settes en champignon, og paa på hver champignon lægges legges en oliven, av hvilken stenen steinen er tat tatt ut. Olivenerne fyldes Olivenene fylles og omvikles med en ansjosfilet. ansjos filet. Skyen fra panden heldes pannen helles omkring paa på fatet.

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Frequently asked questions

How is the dish assembled?
The chops are fried in butter, cooled a little and covered on one side with about 1 cm of spinach purée, drizzled with melted butter and put in the oven for 5 minutes. They are arranged in a round wreath on the platter, with a mushroom on each chop, a pitted olive on the mushroom, the olive filled and wrapped with an anchovy fillet. The pan juices are poured around on the platter.
What do I need for 6 servings?
12 mutton chops, 300 g spinach purée, 12 mushrooms, 12 olives, 6 anchovies, 150 g butter, salt and pepper. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 236.
How long does the dish take?
Count on about 50 minutes in all, of which the spinach-topped chops spend 5 minutes in the oven after being fried in butter.

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