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).

Lamb Chops in Aspic

Name: Lamb Chops in Aspic
Prep time: 1 h
Cook time: 4 h 30 min
Total time: 5 h 30 min
Yield: 5 servings
Cuisine: Norwegian
Ingredients: 10 pcs lamb chops; 60 g butter (for frying); 1 tsp salt (to taste); 0.5 tsp pepper (to taste); 0.5 l aspic (clear, cold but liquid); 300 g boiled vegetables (carrot, swede, peas for garnish and filling); 1 dl mayonnaise; 1 pcs head of lettuce (for garnish)

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
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
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
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
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
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
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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- 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

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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