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Veal Chops with Mushrooms (côtelettes de veau aux champignons)

Veal chops from Erken 1914 breaded in half-whipped egg white and chopped truffle, fried in butter and served in a ring against a border of potato with mushroom purée (a butter-cooked flour base with mushroom stock, cream and chopped mushroom, strained and finished with butter) in the center, plus reduced jus with bouillon over the meat.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 209 (falt i det fri)

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About the dish

One of several refined veal-chop dishes in the meat chapter of "Stor kokebok" (1914). The chops are coated in egg white and chopped truffle and served in a ring against a potato border — an arrangement Erken uses throughout her party dishes.

How to make it

  1. 1

    Prepare the chops

    Trim the chops, pound them lightly and salt them.

  2. 2

    Coat

    Turn the chops first in half-whipped egg white, then in finely chopped truffle.

  3. 3

    Fry

    Melt 80 g butter in a shallow pot or pan and fry the chops in the butter until cooked through and nicely browned.

  4. 4

    Make the mushroom purée

    Stir 50 g butter and the flour together, thin with the mushroom stock and cream and bring to a boil. Stir in the chopped mushroom.

  5. 5

    Strain and keep warm

    Press the purée through a fine-mesh sieve and keep it warm in a water bath.

  6. 6

    Finish the purée

    Just before plating, warm the purée over the heat, finish with a small spoon of butter and season with salt.

  7. 7

    Reduce the jus

    Cook down the jus in the frying pan with the bouillon.

  8. 8

    Arrange

    Arrange the chops in a ring on the platter against a potato border, place the mushroom purée in the center and pour the reduced jus over the chops.

Changes from the original

Measures converted to modern units (grams, dl). "Haarsigt" is modernized to a fine-mesh sieve. The water bath is specified. Amounts of pepper and salt are given as "to taste."

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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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. 209) → 1949 (korrekturlest, s. 240)~37% av teksten endretfjernetlagt til
(Cotelette de veau aux champignons.) 8 koteletter salt pepper eggehvite eggekvite trøfler 80 gr. smør ¼ 1/4 l. buljon buljong. Champignonspuré: ½ 1/2 kg. champignons 50 gr. smør 20 gr. hvetemel 1 del. champignonskraft 2 del. fløte salt. Koteletterne Kotelettene tilskjæres, bankes let, lett, saltes, vendes i den halvvispede eggehvite, derefter i de hakkede trøfler. I en flat gryte eller pande panne smeltes de 80 gr. smør; koteletterne kotelettene stekes heri. De anrettes i rundkreds paa rundkrets på fatet mot en potetesbord, potetbord, og i midten lægges legges champignonspuréen. Til denne røres smør og mel sammen, spædes spedes med kraften og fløten og gives gis et opkok; de hakkede champignons røres i. Pureen Puréen presses gjennem haarsigt, hårsikt, holdes varm i varmt vandsbad; vannsbad; i det øieblik øieblikk den skal anrettes, vannes settes den over ilden med varme tilsettes en liten ske skje smør og tilsættes salt saltes efter smak. Skyen i stekepanden stekepannen kokes ind inn med buljongen og heldes helles over koteletterne. kotelettene.

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Frequently asked questions

How many chops do I need for 4 servings?
The recipe uses 8 veal chops, that is 2 per person.
How does the chop get a truffle crust?
The chop is trimmed, lightly pounded, salted, then turned in half-whipped egg white and next in chopped truffle before it is fried in 80 g butter in a shallow pot or pan.
How is the mushroom purée made?
Butter (50 g) and wheat flour (20 g) are stirred together, thinned with 1 dl mushroom stock and 2 dl cream and brought to a boil. Chopped mushrooms (½ kg) are stirred in, the purée is pressed through a fine sieve and kept warm in a water bath.
How is the dish arranged?
The chops are placed in a ring on the platter against a potato border, and the mushroom purée is placed in the center. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 209.

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