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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 238)~80% of the text changedremovedadded
10 stk lammekoteletter. 60 g lammekoteletter smør (til steking). 1 ts salt (etter smak). 0,5 ts pepper (etter smak). 0,5 l aspik (klar, kald men flytende). 300 g kokte grønnsaker (gulrot, kålrot, erter til pynt og fyll). 1 dl majones. 1 stk salathode (til pynt). Krydre kotelettene med stekning salt og pepper 1/2 l. aspic kokte grønsaker (erter, bønner, asparges eller makaroni) salat mayonnaise. Koteletterne krydres og stek dem kokes i smør smør, til de er pent brune. Ta dem opp og legg dem i lett press brune, tages op, lægges under pres, til de er helt kalde.. Skyll et fat med kaldt vann og hell ganske kolde. Aspic heldes paa et lag flytende, avkjølt aspik i bunnen. La det stivne.. Pensle kotelettene vætet fat; koteletterne, som man først har penslet med litt aspik aspic og pynt dem derefter pyntet med utskårne forskjellige utskaarne kokte grønnsaker som er grønsaker, dyppet i aspik.. Når aspic, lægges, naar pynten har festet seg, legges kotelettene fæstnet sig, ned på aspiken paa aspicen i fatet. Sett fatet kaldt Fatet sættes koldt eller på paa is i cirka 4 timer.. Skjær kotelettene timer; koteletterne skjæres ut med en skarp kniv kniv, dyppet i varmt vann. Legg dem vand. Koteletterne arrangeres i ring på fatet og sett rundkreds paa fatet; en liten papirmansjett på papirmansjet sættes paa hvert ben.. Fyll ben. I midten med fyldes kokte grønnsaker grønsaker, som erter, bønner, asparges eller makaroni blandet med majones, og pynt med salat. mayonnaise.

Note on Modernised

Ingredienslisten på den tospaltede siden er delvis blandet med naboppskriftene; mengder for aspik og garnityr er derfor angitt skjønnsmessig. Mål er modernisert til liter/dl og gram, og fremgangsmåten er skrevet om i moderne setninger.

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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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