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.

Veal Chops with Mushrooms (côtelettes de veau aux champignons) – 1914 recipe

Name: Veal Chops with Mushrooms (côtelettes de veau aux champignons)
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 8 pcs veal chops; 1 tsp salt (to taste); 0.5 tsp pepper (to taste); 1 pcs egg white (half-whipped); 1 pcs truffle (finely chopped, for coating); 80 g butter (for frying); 2.5 dl bouillon (for cooking down the jus); 500 g mushrooms (for the purée, finely chopped); 50 g butter (for the purée); 20 g wheat flour (for the purée); 1 dl mushroom stock; 2 dl cream; 1 tbsp butter (to finish the purée when plating)

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
Prepare the chops
Trim the chops, pound them lightly and salt them.
2
Coat
Turn the chops first in half-whipped egg white, then in finely chopped truffle.
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
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
Strain and keep warm
Press the purée through a fine-mesh sieve and keep it warm in a water bath.
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
Reduce the jus
Cook down the jus in the frying pan with the bouillon.
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."

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 209

8 koteletter salt pepper eggehvite trøfler 80 gr. smør ¼ l. buljon Champignonspuré: ½ kg. champignons 50 gr. smør 20 gr. hvetemel 1 del. champignonskraft 2 del. fløte salt. Koteletterne tilskjæres, bankes let, saltes, vendes i den halvvispede eggehvite, derefter i de hakkede trøfler. I en flat gryte eller pande smeltes de 80 gr. smør; koteletterne stekes heri. De anrettes i rundkreds paa fatet mot en potetesbord, og i midten lægges champignonspuréen. Til denne røres smør og mel sammen, spædes med kraften og fløten og gives et opkok; de hakkede champignons røres i. Pureen presses gjennem haarsigt, holdes varm i varmt vandsbad; i det øieblik den skal anrettes, vannes den over ilden med en liten ske smør og tilsættes salt efter smak. Skyen i stekepanden kokes ind med buljongen og heldes over koteletterne.

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

(Cotelette de veau aux champignons.) 8 koteletter salt pepper eggekvite trøfler 80 gr. smør 1/4 l. buljong. Champignonspuré: 1/2 kg. champignons 50 gr. smør 20 gr. hvetemel 1 del. champignonskraft 2 del. fløte salt. Kotelettene tilskjæres, bankes lett, saltes, vendes i den halvvispede eggehvite, derefter i de hakkede trøfler. I en flat gryte eller panne smeltes de 80 gr. smør; kotelettene stekes heri. De anrettes i rundkrets på fatet mot en potetbord, og i midten legges champignonspuréen. Til denne røres smør og mel sammen, spedes med kraften og fløten og gis et opkok; de hakkede champignons røres i. Puréen presses gjennem hårsikt, holdes varm i varmt vannsbad; i det øieblikk den skal anrettes, settes den over varme tilsettes en skje smør og saltes efter smak. Skyen i stekepannen kokes inn med buljongen og helles over kotelettene.

Veal Chops with Mushrooms (côtelettes de veau aux champignons)

About the dish

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