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Lamb Chops à la diable

Erken (1914): lamb chops are pounded, seasoned and steamed 10 minutes in 100 g butter; the butter is poured off and the chops finished in a sauce of truffle strips, button mushrooms, sherry, tomato purée and brown sauce, arranged in a ring with the sauce over.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 233 (falt i det fri)

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About the dish

The recipe appears at the bottom of page 233 with the method on the next page. "À la diable" here means a strong, dark sauce with truffle, button mushroom and tomato – Erken also lists sherry in the ingredients.

How to make it

  1. 1

    Prepare the chops

    Lightly pound the cut-out chops with a moistened knife and sprinkle them with pepper and salt.

  2. 2

    Steam in butter

    Melt 100 g butter in the pan, place the chops in it and steam them over the heat for 10 minutes.

  3. 3

    Make the sauce

    Pour off the butter. Add the truffles and button mushrooms cut into fine strips, the sherry, tomato purée and the brown sauce over the chops.

  4. 4

    Finish

    Toss the chops over the heat until they are done.

  5. 5

    Arrange

    Arrange the chops in a ring on the serving platter and pour the sauce over.

Changes from the original

Measures modernized to grams and deciliters. The sherry, which is listed in the ingredients but not mentioned in the text, has been added to the sauce in the steps. The method divided into numbered steps.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 233) → 1949 (korrekturlest, s. 264)~41% av teksten endretfjernetlagt til
Lammekotelet à la Diable (cotelette (Cdtelette d'agneau à la Diable). Diable.) 12 koteletter salt pepper 100 gr. smør 6 trøfler 12 champignons 1 del. sherry vin 2 del. tomatpuré 1 1/4 del. brun saus. De utskaarne utskårne koteletter bankes let lett med fugtet fuktet kniv, bestrøes med pepper og salt. 100 gr. smør smeltes i panden, pannen, heri lægges koteletterne, legges kotelettene, dampes over varmen i 10 minutter. Smørret heldes Smøret helles fra, og de i fine strimler skaarne skårne trøfler og champignons samt tomatpuré og den brune saus heldes helles over koteletterne. Koteletterne kotelettene. Kotelettene rystes over varmen, varmen til de er færdige, ferdige, anrettes i rundkreds paa rundkrets på anretningsfatet; sausen heldes helles over.

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Frequently asked questions

How long should the chops be cooked?
The chops are steamed in melted butter for 10 minutes, and then tossed further over the heat together with the sauce until done. Reckon on about 50 minutes total with preparations.
Which ingredients give the sauce its character?
After the butter is poured off, 6 truffles and 12 button mushrooms cut into fine strips, 1 deciliter sherry, 2 deciliters tomato purée and 1 deciliter brown sauce are added.
How are the chops prepared before cooking?
The cut-out chops are lightly pounded with a moistened knife and seasoned with salt and pepper before being placed in the melted butter.
How is the dish arranged?
The chops are arranged in a circle on the serving platter, and the sauce is poured over. The recipe is for 6 people (12 chops) and is taken from Henriette Schønberg Erken's "Stor kokebok" from 1914, p. 233.

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