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.

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

Name: Mutton Chops à la Saint Cloud (Lamb Chops à la Saint Cloud)
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 12 pcs lamb chops (trimmed, bones scraped clean); pepper (to taste); salt (to taste); 140 g butter (100 g for frying, 20 g for the roux, 20 g cold for the sauce); 25 g wheat flour; 5 dl milk (2½ dl for the onion reduction, 2½ dl boiling for the sauce); 175 g onion (cleaned and sliced); 4 pcs peppercorns; 1 pinch nutmeg; 1 pinch sugar

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