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Mutton Noisettes

Erken's mutton noisettes: finger-thick slices of mutton fillet/saddle sprinkled with chopped mushroom, pepper and salt, seared quickly in butter, topped with a square of mushroom cooked down in meat glaze, set on a bread crouton with fried tomatoes and maître d'hôtel butter, served with tomato, brown or mushroom sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 236 (falt i det fri)

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About the dish

From the chapter on mutton in Stor kokebok (1914). "Noisettes" are round, finger-thick pieces cut from the fillet or saddle – an elegant, restaurant-style presentation on a bread crouton with fried tomatoes.

How to make it

  1. 1

    Cut out the noisettes

    Cut the meat free of the bones from the fillet or saddle and divide it crosswise into neat, finger-thick pieces. Pound them lightly.

  2. 2

    Season

    Mix a little finely chopped mushroom with pepper and salt and sprinkle the mixture over the meat pieces.

  3. 3

    Sear

    Place the noisettes in a greased pan and sear them quickly over high heat until golden brown and juicy.

  4. 4

    The mushroom mass

    Cook the rest of the chopped mushroom down in a little meat glaze to a firm mass. Pour it onto a platter, cool and cut into squares.

  5. 5

    Maître d'hôtel butter

    Beat butter soft with finely chopped parsley, a little salt and a few drops of lemon.

  6. 6

    Arrange

    Place a mushroom square on each noisette and set them on a large bread crouton fried in butter. Arrange fried tomatoes around them and a little maître d'hôtel butter over them.

  7. 7

    Serve

    Serve warm with tomato sauce, brown sauce or mushroom sauce.

Changes from the original

The original does not give quantities for mushrooms, tomatoes, glaze, butter and parsley; these have been estimated in modern measures. The mushroom mixture that is "cooked in glaze, cooled and cut into squares" is interpreted as a firm mushroom purée/jelly-like mass. Maître d'hôtel butter is specified as butter with parsley and lemon.

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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. 236) → 1949 (korrekturlest, s. 267)~92% av teksten endretfjernetlagt til
1 kg. faareryg champignons tomater sky smør persille salt pepper. Noisetter utskjæres enten av fileten eller ryggen; skjæres derefter tversover i fingertykke stykker. Kjøttet skjæres ut fra benene og deles op tversover i pene stykker, omtrent fingertykke; bankes let ca. fingertykke skiver; de skal være runde og strøes med en blanding av finhakket champignons, pepper aldeles fri for fett. Champignonen hakkes fin og salt. Lægges ristes lett i smurt pande 30 gr. smør, tilsettes sitronsaften, løk, persille, kjørvel og stekes estragon samt kjøttskyen, pepper og salt efter smak, røres i 5 minutter over rask varme. En del hakkede champignons kokes varmen. Denne røre fylles i litt kjøtsky, heldes op, avkjøles artisjokkbunnene, som er varmet i kraften. Resten av smøret varmes i pannen, og skjæres op heri ristes de krydrede noisetter hurtig lyse gulbrune. Arrangeres i firkanter. En firkant lægges paa hver noisette; disse lægges op paa 2 rader på et varmt fat; en stor brødcrouton; omkring lægges stekte tomater med litt maître d'hôtel smør over. Serveres med tomatsaus, brun saus eller champignonsaus. artisjokkbunn settes på hver noisette. Sausen helles omkring.

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Frequently asked questions

Which part of the sheep is used for noisettes?
Noisettes are cut from the fillet or the saddle. The recipe uses 1 kg mutton saddle, which is divided crosswise into finger-thick pieces.
How are the meat pieces prepared?
They are pounded lightly, sprinkled with a mixture of finely chopped mushroom, pepper and salt, and seared in a greased pan over high heat.
How is the dish served?
Each noisette gets a square of mushroom cooked in meat glaze, cooled and cut up. They are placed on a large bread crouton, with fried tomatoes and a little maître d'hôtel butter around. Served with tomato sauce, brown sauce or mushroom sauce.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 236. Intended for 4 servings with a total time of about 75 minutes.

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