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Lamb Chops in Aspic

A cold party dish from Erken's Stor kokebok 1914: lamb chops are fried in butter, pressed cold, garnished with cut-out vegetables and set in aspic on a platter, arranged in a ring with paper frills and a vegetable salad with mayonnaise in the middle.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 238 (falt i det fri)

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About the dish

A cold arrangement from the meat chapter in "Stor kokebok" (1914), typical of the era's French-inspired party food where meat was set in clear aspic and garnished with cut-out vegetables.

How to make it

  1. 1

    Fry the chops

    Season the chops with salt and pepper and fry them in butter until nicely browned. Take them out and place them under light pressure until completely cold.

  2. 2

    Place aspic in the platter

    Rinse a platter with cold water and pour a layer of liquid, cooled aspic into the bottom. Let it set.

  3. 3

    Garnish the chops

    Brush the chops with a little aspic and garnish them with cut-out boiled vegetables that have been dipped in aspic.

  4. 4

    Set them into the aspic

    When the garnish has set, place the chops down onto the aspic in the platter. Set the platter in a cold place or on ice for about 4 hours.

  5. 5

    Cut out and arrange

    Cut the chops out with a sharp knife dipped in hot water. Arrange them in a ring on the platter and place a small paper frill on each bone.

  6. 6

    Fill the middle

    Fill the middle with boiled vegetables such as peas, beans, asparagus or macaroni mixed with mayonnaise, and garnish with lettuce.

Changes from the original

The ingredients list on the two-column page is partly mixed with the neighboring recipes; quantities for aspic and garnish are therefore given approximately. Measures have been modernized to liters/dl and grams, and the method rewritten in modern sentences.

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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. 238) → 1949 (korrekturlest, s. 268)~55% av teksten endretfjernetlagt til
10 lammekoteletter smør til stekning salt pepper 1/2 l. (Cotelettes d'agneau en aspic.) Ingredienser: Koteletter aspic kokte grønsaker (erter, bønner, asparges eller makaroni) salat mayonnaise. Koteletterne grønnsaker pynt. Kotelettene krydres og kokes i smør, smør til de er pent brune, tages tas op, lægges legges under pres, press til de er ganske kolde. Aspic heldes paa helles på et vætet fat; koteletterne, kotelettene, som man først har penslet med litt aspic og derefter pyntet med forskjellige utskaarne utskårne kokte grønsaker, grønnsaker, dyppet i aspic, lægges, naar legges, når pynten har fæstnet festet sig, ned paa på aspicen i fatet. Fatet sættes settes koldt eller paa på is 4 timer; koteletterne kotelettene skjæres ut med en skarp kniv, dyppet i varmt vand. Koteletterne vann. Kotelettene arrangeres i rundkreds paa rundkrets på fatet; en liten papirmansjet sættes paa papirmansjett settes på hvert ben. ben om man vil. I midten fyldes fylles kokte grønsaker, grønnsaker, som erter, bønner, asparges eller makaroni med mayonnaise. majones, eller salat enten med majonessaus eller med fransk salatsaus.

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Frequently asked questions

Why should the chops be pressed after frying?
After the chops are browned in butter, they are placed under pressure until completely cold. Then they become flat and firm, so that they lie evenly in the aspic and can be cut out neatly more easily.
How long does the aspic need to set?
The platter with aspic and chops is set in a cold place or on ice for at least 4 hours. The total time for the dish is therefore about 5.5 hours, most of which is setting time.
How do I make the garnish stay in place?
Brush the chops with a little aspic, place cut-out boiled vegetables (peas, beans, asparagus or macaroni) that have been dipped in aspic on top, and let the garnish set before the chops are placed down onto the aspic in the platter.
How is the dish served?
The chops are cut out of the aspic with a sharp knife dipped in hot water, arranged in a circle on the platter with a small paper frill on each bone, and the middle is filled with boiled vegetables. Lettuce and mayonnaise are served alongside. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 238, and is intended for 5 servings (10 chops).

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