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.

Lamb Chops à la parisienne

Name: Lamb Chops à la parisienne
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 12 pcs lamb chops (cut out); 1.25 dl meat glaze (reduced); 80 g butter (60 g for frying, 20 g for the asparagus); 7 pcs tomatoes (fried); 6 pcs artichoke bottoms (boiled, warmed in their own stock); 2.5 dl asparagus tips (boiled); 1 pcs truffle (finely chopped); 1 tsp salt; 0.5 tsp pepper; mashed potato (for a border around the platter)

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

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

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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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