Which part of the lamb is used for noisettes?

The lamb saddle. The meat is cut from the bones and divided crosswise into roughly finger-thick slices, which should be round and completely free of fat.

What does the filling in the artichoke bottoms consist of?

24 finely chopped mushrooms lightly sautéed in 30 g butter, with lemon juice, onion, parsley, chervil and tarragon, meat glaze, salt and pepper added. The mixture is stirred 5 minutes over the heat and filled into 8 artichoke bottoms warmed in the stock.

How are the noisettes seared?

The rest of the butter (45 g) is heated in the pan, and the seasoned noisettes are seared quickly to light golden brown. They are arranged in two rows on a warm platter with an artichoke bottom for each, and served with jus sauce (2 dl).

Where does the recipe come from?

From Henriette Schønberg Erken's Stor kokebok (1914), page 237. It is intended for 4 servings and takes around an hour.

Lamb Noisettes (noisettes d'agneau à la française)

Name: Lamb Noisettes (noisettes d'agneau à la française)
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 pcs lamb saddle (the meat is cut from the bone); 8 pcs artichoke bottoms (warmed in stock); 24 pcs mushrooms (finely chopped); 75 g butter (30 g for the mushrooms, the rest for frying); 1 tsp finely chopped parsley; 1 tsp finely chopped onion; 1 tsp chervil and tarragon (finely chopped); 0.5 pcs lemon (the juice); 1 tbsp meat glaze; 2 dl jus sauce; salt (to taste); pepper (to taste)

Lamb noisettes from Erken's Stor kokebok (1914): thin round slices of lamb saddle seared quickly in butter, served with artichoke bottoms filled with chopped mushroom seasoned with lemon, onion, herbs and meat glaze, with a jus sauce around.

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

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About the dish

A French-inspired festive dish from the meat chapter of Stor kokebok (1914). Noisettes are small, round slices of lamb saddle, here served on artichoke bottoms with a mushroom filling – typical of the French serving style Erken presents for finer dinners.

How to make it

1
Cut up the meat
Cut the meat from the bones of the lamb saddle and divide it crosswise into roughly finger-thick slices. The slices should be round and completely free of fat.
2
Make the mushroom filling
Chop the mushrooms finely and sauté them lightly in 30 g butter. Add lemon juice, onion, parsley, chervil, tarragon and meat glaze, and season with salt and pepper. Stir the mixture over the heat for 5 minutes.
3
Fill the artichoke bottoms
Warm the artichoke bottoms in stock and fill them with the mushroom filling.
4
Sear the noisettes
Season the meat slices with salt and pepper. Melt the rest of the butter in the pan and sear the noisettes quickly to light golden brown on both sides.
5
Arrange
Arrange the noisettes in two rows on a warm platter and set a filled artichoke bottom on each. Pour the jus sauce around and serve at once.

Changes from the original

Quantities are given in modern units (dl, g, tsp, tbsp), "kjøtsky" is called meat glaze/jus, and the method is divided into numbered steps. The content is otherwise unchanged.

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Frequently asked questions

Which part of the lamb is used for noisettes?: The lamb saddle. The meat is cut from the bones and divided crosswise into roughly finger-thick slices, which should be round and completely free of fat.
What does the filling in the artichoke bottoms consist of?: 24 finely chopped mushrooms lightly sautéed in 30 g butter, with lemon juice, onion, parsley, chervil and tarragon, meat glaze, salt and pepper added. The mixture is stirred 5 minutes over the heat and filled into 8 artichoke bottoms warmed in the stock.
How are the noisettes seared?: The rest of the butter (45 g) is heated in the pan, and the seasoned noisettes are seared quickly to light golden brown. They are arranged in two rows on a warm platter with an artichoke bottom for each, and served with jus sauce (2 dl).
Where does the recipe come from?: From Henriette Schønberg Erken's Stor kokebok (1914), page 237. It is intended for 4 servings and takes around an hour.

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