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Lamb Chops à la parisienne

Erken (1914): lamb chops are fried in butter and arranged in a ring inside a border of mashed potato, with fried tomatoes in the middle and artichoke bottoms filled with asparagus and chopped truffle around, reduced meat glaze poured over.

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

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About the dish

A festive arrangement in the French style of the era, with a paper frill on each chop bone and artichoke bottoms filled with asparagus. "Potato border" refers to a border of mashed potato or duchess potatoes piped around the platter.

How to make it

  1. 1

    Fry the chops

    Sprinkle the cut-out chops with pepper and salt, place them in a pan with 60 g melted butter and fry them quickly to a nice brown.

  2. 2

    Prepare the accompaniments

    Warm the artichoke bottoms in a little of their own stock, boil the asparagus tips and warm them in 20 g butter, and fry the tomatoes.

  3. 3

    Garnish

    Place a small paper frill on the bone of each chop.

  4. 4

    Arrange

    Pipe a border of mashed potato onto the platter and arrange the chops in a ring inside it. Place the tomatoes in the middle.

  5. 5

    Finish

    Fill the artichoke bottoms with the asparagus tips, scatter a little chopped truffle over them and place them around the platter. Pour the reduced meat glaze around.

Changes from the original

Measures converted to modern units (deciliters, liters, grams). "Potato border" explained as a border of mashed potato. The method divided into steps; the ingredients list cleaned up where OCR repeated entries.

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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)~48% av teksten endretfjernetlagt til
Lammekotelet à la parisienne (cotelette (Cdtelette d'agneau à la parisienne). parisienne.) 12 koteletter 1 1/4 del. 1/2 dd. sky 80 gr. smør 7 tomater 6 artiskokbunder 1/4 artisjokkbunner 3/4 l. aspargestopper 1 1/8 trøffel salt pepper. De utskaarne utskårne koteletter strøes med pepper og salt, lægges legges i pande panne med 60 gr. smeltet smør, stekes hurtig pent brune. Ha færdig: ferdig: 1) artiskokbundene, artisjokkbunnene, varmet i litt av sin egen kraft, 2) aspargeserne, aspargesene, kokt og varmet i 20 gr. smør, 3) tomaterne, stekt. tomatene, stekt, 4) papirmansj etter. De færdige ferdige koteletter pyntes med en liten papirmansjet paa hver; arrangeres papirmansj ett på hvert ben. Arrangeres i rundkreds paa rundkrets på fatet mot en potetesbord. Tomaterne lægges potetbord. Tomatene legges i midten, artiskokbundene fyldes artisjokkbunnene fylles med aspargestoppene, strøes med litt hakket trøffel og lægges legges omkring paa på fatet, og den indkokte kjøtsky heldes innkokte kjøttsky helles omkring.

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Frequently asked questions

How many chops and how much accompaniment are needed?
For 6 servings: 12 lamb chops, 1 1/4 dl meat glaze, 80 g butter, 7 tomatoes, 6 artichoke bottoms, 1/4 l asparagus tips, 1 truffle, salt and pepper.
How are the chops fried?
The cut-out chops are sprinkled with salt and pepper and fried quickly to a nice brown in a pan with 60 g melted butter.
How is the dish arranged?
The chops each get a small paper frill and are arranged in a circle on the platter against a border of mashed potato. Fried tomatoes are placed in the middle, and the artichoke bottoms are filled with asparagus tips, scattered with a little chopped truffle and placed around the platter.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 233 – a French-inspired dish, côtelette d'agneau à la parisienne.

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