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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 209)~85% of the text changedremovedadded
8 stk kalvekoteletter. 1 ts koteletter salt (etter smak). 0,5 ts pepper (etter smak). 1 stk eggehvite (halvvispet). 1 stk trøffel (finhakket til panering). trøfler 80 g gr. smør (til steking). 2,5 dl buljong (til å koke inn skyen). 500 g champignon (til puré, finhakket). ¼ l. buljon Champignonspuré: ½ kg. champignons 50 g gr. smør (til puréen). 20 g gr. hvetemel (til puréen). 1 dl champignonkraft. del. champignonskraft 2 dl fløte. 1 ss smør (til å avrunde puréen ved anretning). Skjær kotelettene til, bank dem lett og salt dem.. Vend kotelettene først del. fløte salt. Koteletterne tilskjæres, bankes let, saltes, vendes i halvvispet den halvvispede eggehvite, deretter i finhakket trøffel.. Smelt 80 g smør derefter i de hakkede trøfler. I en flat gryte eller panne og stek kotelettene i smøret til pande smeltes de er gjennomstekte 80 gr. smør; koteletterne stekes heri. De anrettes i rundkreds paa fatet mot en potetesbord, og fint brunet.. Rør 50 g i midten lægges champignonspuréen. Til denne røres smør og melet mel sammen, spe spædes med champignonkraften kraften og fløten og gi det gives et oppkok. Rør inn den opkok; de hakkede champignonen.. Press puréen gjennom en finmasket sil og hold den champignons røres i. Pureen presses gjennem haarsigt, holdes varm i vannbad.. Rett før anretning varmes puréen varmt vandsbad; i det øieblik den skal anrettes, vannes den over varmen, rundes av ilden med en liten skje ske smør og smakes til med salt.. Kok inn skyen tilsættes salt efter smak. Skyen i stekepannen stekepanden kokes ind med buljongen.. Sett kotelettene i rundkrans på fatet mot en potetbord, legg champignonpuréen i midten buljongen og hell den innkokte skyen heldes over kotelettene. koteletterne.

Note on Modernised

Mål omregnet til moderne enheter (gram, dl). «Haarsigt» er modernisert til finmasket sil. Vannbad presisert. Mengde pepper og salt angitt som «etter smak».

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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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