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Cold veal chops à la reine (côtes de veau froides à la reine)

A cold party dish from Erken's Stor kokebok (1914): fully cooked veal chops are glazed with half-set meat aspic, garnished with vegetables, mushrooms, and truffle, set in aspic in a dish, cut out, and served on coarsely cut lettuce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 210 (falt i det fri)

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About the dish

A cold party presentation from the veal chapter of "Stor kokebok" (1914). The recipe builds on chops cooked the day before and reflects the era's fondness for aspic-glazed, garnished meat dishes on the cold table.

How to make it

  1. 1

    Prepare the chops

    Use fully cooked, completely cooled veal chops. Trim them clean and give them a neat, even shape.

  2. 2

    Glaze with aspic

    Gently melt the meat aspic and let it cool until half-set and syrupy. Brush or coat the chops with the aspic.

  3. 3

    Garnish

    Add garnish of cut vegetables, mushrooms, and truffle. Dip each garnish piece in a little half-melted aspic first so it sticks better.

  4. 4

    Place in the dish

    Pour a layer of meat aspic into a large, slightly deep dish. When the layer has set, place the chops garnished-side down.

  5. 5

    Fill up with aspic

    Pour on more meat aspic so it comes level with the chops. Let it set completely, preferably until the next day.

  6. 6

    Cut out and plate

    Cut the chops out of the aspic with a knife dipped in boiling water. Arrange them on coarsely cut lettuce.

Changes from the original

Quantities are estimated, since the original gives no measures. "Kjøtgelé" is described as clear stock aspic (possibly with gelatin). The steps have been broken up and the language modernized; "avpyntede" is explained as trimmed/neatly shaped chops.

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. 210) → 1949 (korrekturlest, s. 240)~50% av teksten endretfjernetlagt til
Kolde kalvekoteletter à la reine (cotes (Cotes de veau froides à la reine). stekte kalvekoteletter kjøtgelé forskjellige grønsaker champignons trøfler salat. reine.) De stekte, kolde, avpyntede koteletter overtrækkes overtrekkes med halvsmeltet kjøtgelé kjøttgelé og pyntes med forskjellige utskaarne grønsaker, utskårne grønnsaker, champignons og trøfler. Pynten dyppes efterhvert efter hvert i litt halvsmeltet gelé, forat den skal fæste feste sig bedre. Paa På et stort, litt dypt fat heldes kjøtgelé, helles kjøttgelé, og naar når denne er stivnet, lægges koteletterne legges kotelettene med den pyntede side ned. Kjøtgelé heldes Kjøttgelé helles nu paa, saa på, så den staar står kant i kant med koteletterne; naar kotelettene; når det er stivnet stivnet, eller næste dag, skjæres koteletterne kotelettene ut med en kniv, vætet i kokende vand. vann. Anrettes paa grovskaaren på grovskåren salat.

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Frequently asked questions

What is "à la reine" in this dish?
It refers to the garnishing: cold, cooked veal chops are coated with half-melted meat aspic and decorated with cut vegetables, mushrooms, and truffles.
Why is the garnish dipped in aspic?
Because a little half-melted aspic makes the decoration stick better to the chops.
How do you get the chop out of the aspic looking nice?
The chop is placed garnished-side down in set aspic in a deep dish, more aspic is poured on level with it, and once firm — preferably the next day — the chops are cut out with a knife dipped in boiling water. Served on coarsely cut lettuce.
Where does the recipe come from?
Henriette Schønberg Erken's "Stor kokebok" from 1914, page 210.

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