What does "en papillote" mean?

It means the chops are wrapped in paper and cooked/roasted in the wrapping, so that the juices and sauce are held inside. In the recipe the paper is cut to size, greased with oil or fat on both sides (or fried in butter in the pan) and wrapped around each chop.

Why must the paper be greased with fat?

Because otherwise the paper dissolves during roasting, and the sauce will run off, according to the original text.

What does the filling consist of?

4 tablespoons chopped mushrooms, 1 tablespoon butter, 1 teaspoon chopped onion, 1 dessertspoon parsley plus salt and pepper. The onion is cooked in the butter, the mushrooms are added and cooked until all moisture has steamed off, before seasoning and finely chopped parsley are mixed in.

How many chops and how long does it take?

The recipe serves 4 with 8 chops, and the total time is about 90 minutes – partly because the chops with filling must stand until completely cold before being wrapped in paper.

Veal Chops en Papillote

Veal chops en papillote from Erken's Stor kokebok (1914): chops are browned in butter, covered with a cooled mixture of chopped onion, mushroom and parsley, wrapped in greased paper and baked 15–20 minutes in a very hot oven; served at once in the paper.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 208 (falt i det fri)

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About the dish

A classic French preparation that Erken presents among the veal chops: the meat is wrapped in greased paper ("papillote") and finished in strong heat, so that all the juices and aroma are held inside until it reaches the table.

How to make it

1
Brown the chops
Cut out the chops, pound them lightly, season with salt and pepper and brown them quickly in the butter.
2
Make the mushroom mixture
Cook the chopped onion soft in 1 spoon of butter, add the chopped mushrooms and let it cook until all moisture has steamed off. Add seasoning and finely chopped parsley and mix well.
3
Add the filling
Cover the chops with the mushroom mixture and let them stand until completely cold.
4
Wrap in paper
Cut the paper to size as directed. Grease the paper on both sides with oil or fat, or fry it in butter in the pan – otherwise the paper dissolves during cooking and the sauce runs off. Wrap the paper around the chops, doubled as much as possible.
5
Bake and serve
Place the parcels on a tray and put them in a very hot oven for 15–20 minutes. Transfer to a platter and serve at once in the paper.

Changes from the original

Measures are modernized (tablespoon, teaspoon, grams). The ingredients are separated from the neighboring recipe's list on the same page, and the method is divided into numbered steps. The original uses baking/greaseproof paper greased with oil or fat; this is kept, but specified.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 208) → 1949 (korrekturlest, s. 237)~39% av teksten endretfjernetlagt til

(Cotes de veau en papillote.) 8 koteletter 4 ~~spiseskeer~~ spiseskjeer hakkede champignons 1 ~~spiseske~~ spiseskje smør 1 ~~teske~~ teskje hakket løk 1 ~~dessertske~~ dessertskje persille pepper salt 100 gr. smør. ~~Koteletterne~~ Kotelettene utskjæres, bankes, krydres og brunes hurtig i ~~smørret.~~ smøret. Løken kokes i 1 ~~ske~~ skje smør, ~~tilsættes~~ tilsettes de hakkede champignons, koker til ~~al fugtighet~~ all fuktighet er fordampet, ~~tilsættes~~ tilsettes krydderier og den finhakkede persille. Blandes godt sammen. ~~Koteletterne belægges~~ Kotelettene belegges med denne blanding, ~~staar~~ står til de er kolde. — ~~Lægges ind~~ Legges inn i papir, som er tilklippet som ovenfor anvist. Papiret ~~smørres paa~~ smøres på begge sider med olje eller fett eller stekes i smør ~~paa stekepanden.~~ på stekepannen. Undlater man dette, løser papiret sig op under ristningen, og sausen vil ~~rinde~~ renne bort. Papiret vikles nu sammen om ~~koteletterne, saa~~ kotelettene, så dobbelt som mulig. ~~Koteletterne lægges paa~~ Kotelettene legges på en plate og ~~sættes ind~~ settes inn i en meget varm ovn 15—20 ~~minutter. Lægges paa~~ minuetten Legges på fat og anrettes straks i papiret.

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Frequently asked questions

What does "en papillote" mean?: It means the chops are wrapped in paper and cooked/roasted in the wrapping, so that the juices and sauce are held inside. In the recipe the paper is cut to size, greased with oil or fat on both sides (or fried in butter in the pan) and wrapped around each chop.
Why must the paper be greased with fat?: Because otherwise the paper dissolves during roasting, and the sauce will run off, according to the original text.
What does the filling consist of?: 4 tablespoons chopped mushrooms, 1 tablespoon butter, 1 teaspoon chopped onion, 1 dessertspoon parsley plus salt and pepper. The onion is cooked in the butter, the mushrooms are added and cooked until all moisture has steamed off, before seasoning and finely chopped parsley are mixed in.
How many chops and how long does it take?: The recipe serves 4 with 8 chops, and the total time is about 90 minutes – partly because the chops with filling must stand until completely cold before being wrapped in paper.

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