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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 267) → Modernised~92% of the text changedremovedadded
Kjøttet skjæres fra benene 1 kg fårerygg eller fårefilet (til ca. 12 noisetter). 300 g champignon (finhakket). 4 stk tomater (halvert og deles op tversover stekt). 2 dl kjøttsky. 100 g smør (til steking og maître d'hôtel-smør). 2 ss persille (finhakket). 1 stk stort brød (til crouton, skåret i ca. fingertykke skiver; de skal være runde skive og aldeles stekt i smør). 1 ts salt. 0,5 ts pepper. Skjær kjøttet fri for fett. Champignonen hakkes fin av benene fra filet eller rygg og ristes lett del det på tvers i 30 gr. smør, tilsettes sitronsaften, løk, persille, kjørvel og estragon samt kjøttskyen, pene, fingertykke stykker. Bank dem lett.. Bland litt finhakket champignon med pepper og salt efter smak, røres i 5 minutter og strø blandingen over varmen. Denne røre fylles i artisjokkbunnene, som er varmet i kraften. Resten av smøret varmes kjøttstykkene.. Legg noisettene i pannen, smurt panne og heri ristes stek dem raskt over sterk varme til de krydrede noisetter hurtig lyse gulbrune. Arrangeres er gyllenbrune og saftige.. Kok resten av den hakkede champignonen inn i 2 rader litt kjøttsky til fast masse. Hell den opp på et varmt fat; fat, avkjøl og skjær i firkanter.. Rør smør mykt med finhakket persille, litt salt og noen dråper sitron.. Legg en artisjokkbunn settes champignonfirkant på hver noisette. Sausen helles omkring. noisette og sett dem på en stor brødcrouton stekt i smør. Legg stekte tomater rundt og litt maître d'hôtel-smør over dem.. Serveres varm med tomatsaus, brun saus eller champignonsaus.

Note on Modernised

Originalen oppgir ikke mengder for champignon, tomater, sky, smør og persille; disse er anslått i moderne mål. Champignonstuingen som «kokes i sky, avkjøles og skjæres i firkanter» er tolket som en fast champignonpuré/gelé-lignende masse. Maître d'hôtel-smør er spesifisert som smør med persille og sitron.

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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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