Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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».

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 263)~83% of the text changedremovedadded
12 stk lammekoteletter. salt. pepper. 50 g smør (til å steke kotelettene). 6 stk tomater (uthulede). 2 stk poteter (kokte). 1 stk selleri (et stykke, kokt). 200 g jordskokker (kokte). 40 g smør (til fyllet). 1 stk eggeplomme. 2 ss revet ost (etter smak, litt ekstra til å strø over). smeltet smør (litt). stekte poteter (til servering). erter (til servering). Bank kotelettene Kotelettene bankes lett, stek dem stekes i smøret og krydre med salt og pepper. Legg dem krydres. Legges på et varmt fat og hell stekesausen over.. Hul ut tomatene, sett dem oppå fat, overhelles skyen. Tomatene hules ut, settes på kotelettene og sett fatet derpå i varm ovn i ca. 10 minutter.. Press min. Til fyll i tomatene presses de kokte jordskokkene, jordskokker, potetene og sellerien. Rør inn eggeplommen, 40 g smør selleri, irøres eggeplommen og revet de 40 gr. smør. Reven ost etter smak.. Fyll puréen efter smak. Denne puré fylles i de uthulede tomatene, strø tomater, overstrøes med litt revet reven ost over igjen og drypp dryppes med litt smeltet smør. Sett fatet tilbake Fatet med kotelettene og tomatene settes nu i varm ovn en ganske kort stund. Server tid. Serveres med stekte poteter og erter. Ingredienser: 12 koteletter, salt, pepper, 50 gr. smør, 6 tomater, 2 poteter, 1 stykke selleri, 200 gr. jordskokker, 40 gr. smør, 1 eggeplomme, 2 spiseskjeer reven ost.

Note on Modernised

Ingredienslisten står etter teksten i originalen og er flyttet først. «Press» er tolket som å presse gjennom sil. Ingen ovnstemperatur er oppgitt, bare «varm ovn».

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!