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Veal Chops with Macaroni

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. 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. 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. 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. 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. 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. 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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 206) → Modernised~86% of the text changedremovedadded
8 koteletter stk kalvekoteletter. 2 stk egg kavring smør reven ost. Koteletterne bankes med en fugtet kjøtbanker, vendes i egg, derefter i kavring, som er blandet (sammenvispet). 75 g kavringstrø (griljermel) (blandes med likesaa meget reven ost, kokes paa pande i avklaret like mye revet ost). 75 g revet ost (til paneringen). 100 g smør (avklaret, eller i en blanding av like dele halvt smør og olje. Serveres paa fat med makaroni, tilberedt saaledes: halvt olje). 150 gr. makaroni g makaroni. 10 g salt (per liter kokevann). pepper og muskat (etter smak). 60 gr. g smør (til makaronistuingen). 60 gr. reven g revet ost (til makaronistuingen). 2 skeer tomatpuré ss tomatpuré. 2 — ss meget mager, kokt skinke (i tynne strimler). 2 ss kokt tunge (i tynne strimler). 100 g sjampinjong (i tynne strimler). 1 ss madeira (til å vanne skinke, tunge og sjampinjong). Bank kotelettene med en liten skaal champignons. Makaronien brækkes op fuktet kjøttbanker. Vend dem i sammenvispet egg og kokes deretter i kavringstrø som er blandet med like mye revet ost.. Stek kotelettene i panne i avklaret smør, eller i en blanding av like deler smør og olje, til de er gyllenbrune og gjennomstekte.. Brekk makaronien opp og kok den i kokende, saltet vand — vann – 10 gr. g salt til 1 liter vand. Efterat den er kokt og vandet silet fra, røres alt det øvrige i, og stuingen holdes godt varm til anretningen. Skinke, vann. Sil av vannet.. Skjær skinke, tunge og champignons skjæres sjampinjong i tynde tynne strimler og vandes la dem trekke i ganske litt madeira, før det blandes madeira.. Rør smør, revet ost, tomatpuré, salt, pepper, muskat og de madeiravannede strimlene inn i den avsilte makaronien. Hold stuingen godt varm til anretningen.. Legg kotelettene på fat og server makaronistuingen ved siden av.

Note on Modernised

«Kavring» er beholdt som kavringstrø/griljermel, «skeer» er tolket som spiseskjeer, og «en liten skaal champignons» er anslått til ca. 100 g. Mengder for egg, panering og smør er tallfestet. Saltmengden til makaronivannet er beholdt (10 g per liter).

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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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