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Mignon Fillet of Lamb (filets mignons d'agneau à la Rachel)

Mignon fillet of lamb à la Rachel from Erken's Stor kokebok (1914): finger-thick slices of lamb loin are fried in butter and pressed cold, topped with a thick blend of white sauce, onion purée, cream, chopped mushroom, egg yolks and parsley, sprinkled with rusk crumbs and Parmesan, gratinated in a hot oven and served with brown sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 237 (falt i det fri)

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About the dish

An elaborate party dish from the meat chapter of "Stor kokebok" (1914). "À la Rachel" refers to the French classical kitchen style with trimmed fillet, thick white sauce with onion purée and mushroom, gratinated with rusk crumbs and Parmesan. The recipe begins on page 237 and is completed on page 238.

How to make it

  1. 1

    Fry the meat

    Cut out the meat and divide it crosswise into roughly finger-thick pieces. Pound them lightly, season with salt and pepper and fry them in butter. Take them up and lay them under light pressure until they are completely cold.

  2. 2

    Cook the white sauce

    Put the carrot, celery, onion, bay leaf and peppercorns in a pot and let it sweat 3 minutes without browning. Stir together the butter and flour, add the vegetables, thin with the milk and let the sauce cook 10 minutes. Strain it, heat it again and add the cream.

  3. 3

    Make onion purée

    Clean the onions and cook them in the milk until they are completely tender. Press off the milk and rub the onion through a sieve.

  4. 4

    The filling

    Reduce 5 dl of the white sauce by half together with the onion purée, the cream, pepper and salt. Add the finely chopped mushrooms and let it simmer 10 minutes. Take the pot off the heat, stir in the egg yolks and the parsley, and stir again over the heat until the mixture thickens.

  5. 5

    Gratinate and serve

    Place a spoonful of the mixture on one side of each piece of meat and sprinkle over a little rusk crumbs mixed with grated Parmesan. Put the pieces in a hot oven until they are heated through and serve with brown sauce.

Changes from the original

Quantities have been brought to modern units (l, dl, g), "rusks" have been kept as brown rusk crumbs, and the method has been divided into numbered steps. The ingredient lists for the white sauce and the onion purée have been reconstructed from the two-column original page.

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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 → 1949 (proofread, p. 268)~79% of the text changedremovedadded
1,5 kg (Filets Mignons d'Agneau à la Rachel.) Ingredienser: 1½ kg. lammekam eller lammefilet. filet 100 g gr. smør (til steking). ¾ l. hvit saus 6 stk sjampinjonger (finhakket). champignons 1 ss spiseskje finhakket persille. persille 4 stk eggeplommer. eggeplommer pepper (etter smak). salt (etter smak). brune kavringer (knuste, til strøing). 1 ss revet parmesan. 1 l melk (til spiseskje reven skarp ost. Kjøttet skjæres ut og deles tversover i ca. fingertykke stykker; bankes lett, krydres og stekes i smør. Tas op og legges i lett press til de er kolde. Til den hvite sausen). saus benyttes: ¾ l. melk 1 stk liten gulrot (til den hvite sausen). gulerot 1 skive selleri (til den hvite sausen). 1 stk laurbærblad (til den hvite sausen). 1 stk ½ løk (til den hvite sausen). 60 g gr. smør (til den hvite sausen). 30 g gr. hvetemel (til den hvite sausen). 1 dl del. fløte (til den hvite sausen). 10 stk pepperkorn (til den hvite sausen). 6 stk store løk (til løkpuréen). 2,5 dl melk (til løkpuréen). 1 dl fløte (til løkpuréen). brun saus (til servering). Skjær ut kjøttet og del det på tvers i omtrent fingertykke stykker. Bank dem lett, krydre med salt og pepper og stek dem i smør. Ta dem opp og legg dem i lett press til de er helt kalde.. Legg gulrot, pepperkorn. Guleroten, selleri, løk, laurbærblad og pepperkorn legges i en gryte og la det surre surrer over varmen i 3 minutter uten å bli brunt. Rør minutter; må ikke brunes. Smør og mel røres sammen smør og mel, tilsett tilsettes grønnsakene, spe med melken røres i, og la sausen koke det koker i 10 minutter. Sil den, varm den opp Siles, varmes igjen og tilsett fløten.. Rens løkene tilsettes fløten. 6 store løk ¾ l. melk 1 del. fløte pepper salt. Løkene renses og kok dem kokes i melken til de er helt møre. Press av aldeles møre; melken presses fra, og gni løken gjennom en sil.. Kok 5 dl gnides gjennem hårsikt. — ¾ l. av den ovenstående hvite sausen saus koker inn til det halve sammen med løkpuréen, fløten, fløte, pepper og salt. Tilsett salt, tilsettes de finhakkede sjampinjongene og la det småkoke champignons, småkoker i 10 minutter. Ta gryten minutter, tas av varmen, rør inn irøres eggeplommene og persillen, og rør persille, røres igjen over varmen til blandingen tykner.. Legg en skje av blandingen det tykner. En skjefull herav legges på den ene siden side av hvert kjøttstykke og strø over stykke kjøtt; litt kavring kavring, blandet med revet parmesan. Sett stykkene den revne ost, strøes på. Settes i varm ovn til de er gjennomvarme for å bli gjennemvarme og server serveres med brun saus.

Note on Modernised

Mengder er ført til moderne enheter (l, dl, g), «kavringer» er beholdt som brune kavringsmuler, og fremgangsmåten er delt i nummererte trinn. Ingredienslistene til den hvite sausen og løkpuréen er rekonstruert fra den tospaltede originalsiden.

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Frequently asked questions

Which part of the lamb is used?
The recipe uses 1½ kg lamb loin or fillet. The meat is cut out and divided crosswise into roughly finger-thick pieces, pounded lightly, seasoned with salt and pepper and fried in butter.
Why should the pieces of meat be pressed?
After frying, the mignon fillets are taken up and laid under light pressure until they are cold. Then they hold their shape and become even, so that they can be dressed with sauce, onion purée and Parmesan before serving.
What are the sauce and onion purée made of?
The white sauce is made from 1 l milk steeped with carrot, celery, onion, bay leaf and peppercorns, thickened with 60 g butter and 30 g wheat flour and rounded off with 1 dl cream. The onion purée is cooked from 6 large onions with ¼ l milk, 1 dl cream, salt and pepper.
Where does the recipe come from?
It is taken from Henriette Schønberg Erken's "Stor kokebok" from 1914, page 237, and is calculated for 6 servings with about 2½ hours of total work.

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