How are the chops breaded?

They are first pounded with a moistened meat mallet, then turned in beaten egg and next in rusk crumbs mixed with an equal amount of grated cheese. They are fried in clarified butter, or in a mixture of equal parts butter and oil.

What does the macaroni ragout consist of?

150 g macaroni cooked in salted water (10 g salt per liter), then stirred together with 60 g butter, 60 g grated cheese, 2 spoons tomato purée, salt, pepper, nutmeg, plus strips of lean cooked ham, tongue and a small bowl of mushrooms.

How long is the macaroni cooked?

The macaroni is broken up and cooked in boiling, salted water for about 10 minutes. The water is drained off before the rest is stirred in, and the ragout is kept piping hot until plating.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" of 1914, page 206. It is calculated for 8 chops, about 4 servings, and takes around an hour.

Veal Chops with Macaroni

Name: Veal Chops with Macaroni
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 8 pcs veal chops; 2 pcs eggs (beaten together); 75 g rusk crumbs (breadcrumbs) (mixed with an equal amount of grated cheese); 75 g grated cheese (for the breading); 100 g butter (clarified, or half butter and half oil); 150 g macaroni; 10 g salt (per liter of cooking water); pepper and nutmeg (to taste); 60 g butter (for the macaroni ragout); 60 g grated cheese (for the macaroni ragout); 2 tbsp tomato purée; 2 tbsp very lean, cooked ham (in thin strips); 2 tbsp cooked tongue (in thin strips); 100 g mushrooms (in thin strips); 1 tbsp Madeira (to steep the ham, tongue and mushroom)

Veal chops are pounded, breaded in egg and rusk crumbs mixed with an equal amount of grated cheese, and fried in clarified butter or butter and oil. Served with a macaroni ragout of 150 g macaroni with butter, grated cheese, tomato purée, seasoning and strips of lean cooked ham, tongue and mushroom first steeped in a little Madeira.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 206 (falt i det fri)

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About the dish

Breaded veal chops with cheese in the coating – a variant akin to Wiener schnitzel – served with a rich macaroni ragout with tomato purée, cheese, ham, tongue and mushroom. The dish shows the Italian-French influence in Norwegian bourgeois cooking around 1914.

How to make it

1
Bread the chops
Pound the chops with a moistened meat mallet. Turn them in beaten egg and then in rusk crumbs mixed with an equal amount of grated cheese.
2
Fry the chops
Fry the chops in a pan in clarified butter, or in a mixture of equal parts butter and oil, until golden brown and cooked through.
3
Cook the macaroni
Break up the macaroni and cook it in boiling, salted water – 10 g salt to 1 liter water. Drain off the water.
4
Steep the strips in Madeira
Cut the ham, tongue and mushroom into thin strips and let them steep in just a little Madeira.
5
Mix the ragout
Stir butter, grated cheese, tomato purée, salt, pepper, nutmeg and the Madeira-steeped strips into the drained macaroni. Keep the ragout piping hot until plating.
6
Serve
Place the chops on a platter and serve the macaroni ragout alongside.

Changes from the original

"Kavring" is kept as rusk crumbs/breadcrumbs, "skeer" is interpreted as tablespoons, and "a small bowl of mushrooms" is estimated at about 100 g. Quantities for egg, breading and butter are given as numbers. The amount of salt for the macaroni water is kept (10 g per liter).

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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. 206) → 1949 (korrekturlest, s. 237)~24% av teksten endretfjernetlagt til

8 koteletter egg kavring smør reven ost. ~~Koteletterne~~ Kotelettene bankes med en ~~fugtet kjøtbanker,~~ fuktet kjøttbanker, vendes i egg, derefter i kavring, som er blandet med ~~likesaa~~ likeså meget reven ost, kokes ~~paa pande~~ på panne i avklaret smør eller i en blanding av like ~~dele~~ deler smør og olje. Serveres ~~paa~~ på fat med makaroni, tilberedt ~~saaledes:~~ således: 150 gr. makaroni salt pepper muskat 60 gr. smør 60 gr. reven ost 2 ~~skeer~~ skjeer tomatpuré 2 — meget mager, kokt skinke tunge en liten ~~skaal~~ skål champignons. Makaronien ~~brækkes~~ brekkes op og kokes i kokende, saltet ~~vand~~ vann — 10 gr. salt til 1 liter ~~vand.~~ vann. Efterat den er kokt og ~~vandet silet~~ vannet silt fra, røres alt det øvrige i, og stuingen holdes godt varm til anretningen. Skinke, tunge og champignons skjæres i ~~tynde~~ tynne strimler og ~~vandes~~ varmes i ganske litt madeira, før det blandes i makaronien.

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Frequently asked questions

How are the chops breaded?: They are first pounded with a moistened meat mallet, then turned in beaten egg and next in rusk crumbs mixed with an equal amount of grated cheese. They are fried in clarified butter, or in a mixture of equal parts butter and oil.
What does the macaroni ragout consist of?: 150 g macaroni cooked in salted water (10 g salt per liter), then stirred together with 60 g butter, 60 g grated cheese, 2 spoons tomato purée, salt, pepper, nutmeg, plus strips of lean cooked ham, tongue and a small bowl of mushrooms.
How long is the macaroni cooked?: The macaroni is broken up and cooked in boiling, salted water for about 10 minutes. The water is drained off before the rest is stirred in, and the ragout is kept piping hot until plating.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" of 1914, page 206. It is calculated for 8 chops, about 4 servings, and takes around an hour.

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