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.

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
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
Bread bases
Cut out round slices of white bread and fry them lightly in melted butter.
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
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
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
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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From1914 1949 Modernised

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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.

Equipment for this dish

Meat grinder →Erken ground her own forcemeat – your own grinder lets you control fat and coarseness.Foodstuff.no

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