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.

Cold veal chops à la reine (côtes de veau froides à la reine) – recipe from 1914

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

Original 1914 recipe

Verbatim from the first edition of the Big Cookbook.

Facsimile of the 1914 page at the National Library of Norway — Foto: Faksimile: Nasjonalbiblioteket

ProofreadPage 210

Kolde kalvekoteletter à la reine (cotes de veau froides à la reine). stekte kalvekoteletter kjøtgelé forskjellige grønsaker champignons trøfler salat. De stekte, kolde, avpyntede koteletter overtrækkes med halvsmeltet kjøtgelé og pyntes med forskjellige utskaarne grønsaker, champignons og trøfler. Pynten dyppes efterhvert i litt halvsmeltet gelé, forat den skal fæste sig bedre. Paa et stort, litt dypt fat heldes kjøtgelé, og naar denne er stivnet, lægges koteletterne med den pyntede side ned. Kjøtgelé heldes nu paa, saa den staar kant i kant med koteletterne; naar det er stivnet eller næste dag, skjæres koteletterne ut med en kniv, vætet i kokende vand. Anrettes paa grovskaaren salat.

Revised 1949 recipe

From the revised edition of the Big Cookbook.

Facsimile of the 1949 page at the National Library of Norway — Foto: Faksimile: Nasjonalbiblioteket

ProofreadPage 240

(Cotes de veau froides à la reine.) De stekte, kolde, avpyntede koteletter overtrekkes med halvsmeltet kjøttgelé og pyntes med forskjellige utskårne grønnsaker, champignons og trøfler. Pynten dyppes efter hvert i litt halvsmeltet gelé, forat den skal feste sig bedre. På et stort, litt dypt fat helles kjøttgelé, og når denne er stivnet, legges kotelettene med den pyntede side ned. Kjøttgelé helles nu på, så den står kant i kant med kotelettene; når det er stivnet, eller næste dag, skjæres kotelettene ut med en kniv, vætet i kokende vann. Anrettes på grovskåren salat.

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

About the dish

How to make it

Changes from the original

Time machine – what changed?

Community interpretations

Frequently asked questions

Related recipes

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