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Lamb Chops with Spinach

Erken (1914): 12 breaded lamb chops fried quickly in butter, arranged in a ring around a tall mound of spinach purée on a warm platter, with tomato sauce and meat jus around.

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

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About the dish

A classic French-inspired presentation from the chops chapter of Stor kokebok. Erken arranges the chops in a ring ("rundkreds") around a tall mound of spinach purée, a typical composed form in the finer cooking of the era.

How to make it

  1. 1

    Season the chops

    Sprinkle the cut chops with pepper and salt.

  2. 2

    Bread

    Brush the chops with beaten egg and turn them in crushed, sifted rusk crumbs.

  3. 3

    Fry

    Fry the chops quickly until lightly browned in the butter.

  4. 4

    Plate

    Arrange the chops in a ring on a warm platter, place the spinach purée high in the center, and pour tomato sauce (and the meat jus) around.

Changes from the original

Deciliters written out in modern form, "rusk crumbs" kept as an ingredient but the amount estimated, "sky" modernized to stock/meat jus. The method is divided into numbered steps.

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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)~37% av teksten endretfjernetlagt til
Lammekoteletter med spinat (cotelettes (Cotelettes d'agneau aux epinards). epinards.) 12 koteletter 4 del. dd. spinatpuré 60 gr. smør 1 egg kavring salt pepper 1 1/4 del. 1/2 dd. sky tomatsaus. De utskaarne utskårne koteletter strøes med pepper og salt, pensles med vispet egg og vendes i støtt, sigtet siktet kavring. Koteletterne Kotelettene stekes hurtig svakt brune i smørret. smøret. Anrettes i rundkreds paa rundkrets på varmt fat, spinatpuréen lægges legges høit i midten, og tomatsaus heldes helles omkring.

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Frequently asked questions

How many chops do I need for 6 servings?
The recipe uses 12 lamb chops, that is 2 per person, together with 4 dl spinach purée, 60 g butter, 1 egg, rusk crumbs, salt, pepper, 1 1/4 dl jus, and tomato sauce.
How do I bread and fry the chops?
Season the cut chops with salt and pepper, brush them with beaten egg, and turn them in crushed, sifted rusk crumbs. Fry them quickly in butter until lightly browned.
How is the dish plated?
Arrange the chops in a ring on a warm platter, set the spinach purée high in the center, and pour the tomato sauce around.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 233, where it also carries the French name cotelettes d'agneau aux épinards.

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