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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 266) → Modernised~85% of the text changedremovedadded
12 koteletter stk fårekoteletter (pent utskårne, renskrapte ben). 300 gr. g spinatpuré (fast, godt avrent). 12 champignons stk champignon (hele, forvellet eller lett stekt). 12 stk oliven (steinen tatt ut). 6 ansjos stk ansjosfileter (delt i to på langs). 150 gr. g smør pepper (til steking og dryppning). 1 ts salt. Kotelettene utskjæres som vanlig, krydres 0,5 ts pepper. Skjær ut kotelettene på vanlig måte, skrap benene rene og stekes fjern fett og hinner. Bank dem lett og krydre med salt og pepper.. Brun rikelig smør i smør. Avkjøles noget; panne og stek kotelettene 4–5 minutter på hver side. Ta dem opp og la dem kjølne litt. Ta vare på skyen i pannen.. Dekk den ene side belegges siden av hver kotelett med et ca. 1 cm. cm tykt lag med spinat; dryppes med fast spinatpuré. Drypp over litt smeltet smør og settes smør.. Sett kotelettene inn i ovnen varm ovn (ca. 225 °C) i 5 minutter. Kotelettene anrettes i rundkrets på fatet; minutter, så spinaten blir gjennomvarm.. Fyll olivenene og surr en halv ansjosfilet rundt hver. Sett en champignon på hver kotelett settes en champignon, og en oliven på hver champignon legges en oliven, av hvilken steinen er tatt ut. Olivenene fylles champignon.. Legg kotelettene i krans på et varmt fat og omvikles med en ansjos filet. Skyen hell skyen fra pannen helles omkring rundt på fatet. Serveres straks.

Note on Modernised

Mengder er satt i moderne enheter (gram, dl, ss/ts). «Ansjos» er tolket som ansjosfileter (hver delt i to for å rekke til 12 oliven). Steketider og ovnstemperatur er presisert etter moderne praksis, og pepper/salt er angitt med omtrentlige mengder.

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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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