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Lamb cutlets with stuffed tomatoes

12 lamb cutlets fried in butter and served with tomatoes stuffed with a purée of Jerusalem artichokes, potatoes, celeriac, egg yolk and cheese, finished briefly in the oven. From Erken's Stor kokebok (1949), p. 263.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 263 (falt i det fri)

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About the dish

Jerusalem artichokes were a familiar vegetable of the time and are used here with potato and celeriac in a smooth purée for the filling.

How to make it

  1. 1

    Fry the cutlets

    Pound the cutlets lightly, fry them in the butter and season with salt and pepper. Lay them on a warm dish and pour the pan juices over.

  2. 2

    Warm the tomatoes

    Hollow out the tomatoes, set them on top of the cutlets and put the dish in a hot oven for about 10 minutes.

  3. 3

    Make the filling

    Press the boiled Jerusalem artichokes, potatoes and celeriac through a sieve. Stir in the egg yolk, 40 g butter and grated cheese to taste.

  4. 4

    Fill and serve

    Fill the purée into the hollowed tomatoes, sprinkle with a little grated cheese and drizzle with a little melted butter. Return the dish to a hot oven for a short while. Serve with fried potatoes and peas.

Changes from the original

In the original the ingredient list follows the text and has been moved first. «Press» is interpreted as pressing through a sieve. No oven temperature is given, only «hot oven».

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Frequently asked questions

How many cutlets are there?
12 cutlets and 6 tomatoes.
What are the tomatoes filled with?
A purée of boiled Jerusalem artichokes, potatoes and celeriac with egg yolk, butter and grated cheese.

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