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Lamb Chops à la gastronome

Erken's lamb chops à la gastronome (1914): fried chops are placed on fried round slices of white bread with liver pâté and truffle, covered with a thick mixture of a milk roux with grated cheese, butter, egg yolks and stiffly beaten whites, gratinated 5 minutes in a hot oven and arranged in a ring around asparagus with butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 234 (falt i det fri)

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About the dish

The party dish "à la gastronome" from the meat chapter in "Stor kokebok" (1914). Here each chop is built up on a fried slice of white bread with liver pâté and truffle, covered with a cheese-soufflé-like mixture and briefly gratinated in the oven – a typically representative festive dish in Erken's French chop section.

How to make it

  1. 1

    Fry the chops

    Cut out the chops, pound them lightly with a moistened knife, season with salt and pepper and fry them in butter. Take them out and place them on a platter under light pressure.

  2. 2

    Bread bases

    Cut out round slices of white bread and fry them lightly in melted butter.

  3. 3

    Build up

    Place a slice of liver pâté on each bread base, a fried chop on top and a slice of truffle on top of that.

  4. 4

    The cheese mixture

    Stir flour and milk together, bring to a boil while stirring constantly, season with salt, pepper and nutmeg. Take off the heat and stir in the grated cheese, 20 g butter and the egg yolks. Finally fold in the stiffly beaten egg whites.

  5. 5

    Gratinate

    Cover each chop with a finger-thick layer of the mixture and place the platter in a hot oven (about 220 °C (430 °F)) for 5 minutes.

  6. 6

    Plating

    Arrange the chops in a ring on the platter and place the asparagus tips, tossed in asparagus butter (melted butter), in the middle.

Changes from the original

Measures have been modernized ("del." to dl), and missing quantities (butter, liver pâté, truffle, asparagus, white bread) have been estimated. Frying in a "hot oven" is specified as 220 °C (430 °F). "Asparagus butter" is described as melted butter stirred with asparagus/herbs.

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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. 234) → 1949 (korrekturlest, s. 264)~93% av teksten endretfjernetlagt til
(Cdtelettes d'agneau à la gastronome.) 12 koteletter smør leverpostei trøffel asparges eller erter franskbrød pepper kavring 1/4 spiseskje finhakket skinke salt 100 gr. hvetemel 2½ del. melk muskat 100 gr. ost 20 pepper 1/2 egg 1/4 spiseskjefull opskavet skinke 1/4 — — agurk 1/4 — — champignons 1/4 — — kokt eggekvite 1/4 — — trøffel 50 gr. smør 2 egg franskbrød. Koteletterne utskjæres, kjøttkraft 3/4 l. spansk saus Støtt kavring og den finehakkede skinke, salt og pepper blandes sammen. De utskårne koteletter bankes let lett med fugtet fuktet kniv, krydres og stekes i smør. Tages op, lægges op paa et fat i let pres. Franskbrødskiver utstikkes runde, stekes let vendes i smeltet smør, dækkes med en skive leverpostei, herpaa lægges en stekt kotelet, paa denne en skive trøffel. Over dækkes med et fingertykt lag av følgende deig: Mel og melk røres sammen, sættes over ilden, krydres og bringes til kokepunktet under stadig omrøren, tages av ilden det vispede egg og tilsættes derefter i den revne ost blandede kavring og skinke. Stekes hurtig i smør. 50 gr. smør samt eggeblommerne, tilsidst smeltes, irøres alle de stivvispede eggehviter. Fatet med koteletterne sættes i 5 minutter i varm ovn. Koteletterne anrettes i rundkreds, og aspargeshoderne, belagt opskavede ting, fuktes med aspargessmør, lægges i midten. litt kjøttkraft, varmes godt, strykes over kotelettene; den spanske saus helles omkring på fatet.

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Frequently asked questions

How is this dish built up?
In layers: a round, butter-fried slice of white bread on the bottom, then a slice of liver pâté, a butter-fried lamb chop, a slice of truffle, and finally a finger-thick layer of the cheese batter (flour, milk, grated cheese, butter, egg yolks and stiffly beaten egg white).
How do I make the cheese batter that goes on top?
Stir together 100 g wheat flour and 2½ dl milk, bring to a boil while stirring constantly, season with salt, pepper and nutmeg. Take off the heat and stir in 100 g grated cheese, 20 g butter and 2 egg yolks, and finally fold in the stiffly beaten egg whites.
What is served with it, and how long does the dish take?
Asparagus or peas are served alongside, in addition to white bread. The total time is about 75 minutes for 12 chops for 6 people.
How is the chop pre-treated?
The chop is cut out, lightly pounded with a moistened knife, seasoned and fried in butter. They are then taken out and placed on a platter under light pressure.

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