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Mutton Chops à la Saint Cloud (Lamb Chops à la Saint Cloud)

Erken's mutton chops à la Saint Cloud (1914): neat, trimmed lamb chops seasoned and fried 4–5 minutes on each side in 100 g browned butter. Served with the pan juices and a dessert spoon of onion sauce made from 175 g onion reduced in milk with peppercorns, nutmeg and sugar, strained and thickened with a roux and boiling milk.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 235 (falt i det fri)

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About the dish

A classic French chop dish from the meat chapter of Henriette Schønberg Erken's "Stor kokebok" (1914). The chops are trimmed and neatly shaped, fried in browned butter and topped with a fine onion sauce (soubise) reduced in milk – an example of how Erken conveyed French restaurant cooking to Norwegian housewives.

How to make it

  1. 1

    Prepare the chops

    Cut out the chops as usual, scrape the bones clean with a knife and remove fat and membranes. Pound the chops lightly with a moistened knife, press them together into a neat shape and sprinkle with pepper and salt.

  2. 2

    Cook the onion sauce

    Put 2½ dl milk in a pot together with the cleaned, sliced onion, peppercorns, nutmeg and sugar. Boil until the milk has almost evaporated, and rub the mixture through a sieve.

  3. 3

    Thicken the sauce

    Stir 20 g butter together with the flour, add the onion purée and 2½ dl boiling milk. Cook until the sauce is smooth, stir in 20 g cold butter and season with salt.

  4. 4

    Fry the chops

    Brown 100 g butter in the pan and fry the chops 4–5 minutes on each side.

  5. 5

    Plating

    Place the chops on an oblong platter, pour the pan juices over them and put a dessert spoon of sauce on each chop.

Changes from the original

Measures modernized to dl and grams; the milk quantity in the original's ingredient list (1 l) is kept, but the method uses 2½ dl for the onion reduction and 2½ dl for the sauce. "Knivsod" is written as a pinch. The frying method and steps are broken up and clarified.

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Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 235) → Modernisert~81% av teksten endretfjernetlagt til
12 koteletter stk lammekoteletter (pareres, bein skrapes rene). pepper (etter smak). salt (etter smak). 140 gr. g smør (100 g til steking, 20 g til smørbolle, 20 g kaldt til sausen). 25 gr. hvetemel 1 l. g hvetemel. 5 dl melk (2½ dl til løkkoken, 2½ dl kokende til sausen). 175 gr. g løk (renset og oppskåret). 4 pepperkorn stk pepperkorn. 1 knivsod muskat knivsodd muskat. 1 — knivsodd sukker. Koteletterne utskjæres Skjær ut koteletten som vanlig, benene skrapes skrap beina rene med en kniv, kniv og fjern fett og skind borttages. Koteletterne bankes let hinner. Bank koteletten lett med en fugtet kniv og trykkes atter fuktet kniv, trykk dem sammen til pen facong, strøes med pepper fasong og salt. Koteletterne stekes i 100 gr. brunet smør; stekes paa hver side 4 à 5 minutter. — Anrettes paa et avlangt fat, skyen heldes over, strø over pepper og paa hver kotelet lægges en dessertskefuld av følgende saus: salt.. Ha 2½ del. dl melk tilsættes i en kjele sammen med den rensede, opskaarne løk, oppskårne løken, pepperkorn, muskat og sukker, kokes, sukker. Kok til melken næsten nesten er fordampet, gnides derpaa gjennem og gni blandingen gjennom en sigt. sil.. Rør 20 gr. g smør og melet røres sammen, tilsættes pureen sammen med melet, tilsett løkpuréen og 2½ del. dl kokende melk. Kokes, Kok til sausen er jevn, irøres rør inn 20 gr. koldt g kaldt smør og salt efter smak. smak til med salt.. Brun 100 g smør i pannen og stek koteletten 4–5 minutter på hver side.. Legg koteletten på et avlangt fat, hell steskeskyen over og legg en dessertskje saus på hver kotelett.

Note til Modernisert

Mål modernisert til dl og gram; melkemengden i originalens ingrediensliste (1 l) er beholdt, men fremgangsmåten bruker 2½ dl til løkkoken og 2½ dl til sausen. «Knivsod» er skrevet knivsodd. Stekemåte og trinn er delt opp og presisert.

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Frequently asked questions

How long should the chops be fried?
4–5 minutes on each side in 100 g browned butter. They are sprinkled with pepper and salt before frying.
What does the à la Saint Cloud sauce consist of?
An onion sauce: 2½ dl milk is boiled with cleaned, sliced onion (175 g in all), 4 peppercorns, a pinch of nutmeg and a pinch of sugar until the milk has almost evaporated, strained through a sieve and thickened with butter and wheat flour (25 g). A dessert spoon of sauce is placed on each chop.
How are the chops prepared?
They are cut out as usual, the bones scraped clean with a knife, fat and skin removed. Then they are pounded lightly with a moistened knife and pressed together into a neat shape.
How many chops are needed?
12 chops for 6 servings, that is two per person. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 235.

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