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Lamb Noisettes (noisettes d'agneau à la française)

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. 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. 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. 3

    Fill the artichoke bottoms

    Warm the artichoke bottoms in stock and fill them with the mushroom filling.

  4. 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. 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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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. 267)~89% of the text changedremovedadded
1 stk lammerygg (kjøttet skjæres fra benet). 8 stk artisjokkbunner (varmes i kraft). lammerygg, 8 artisjokkbunner, 24 stk sjampinjonger (finhakket). champignons, 75 g smør (30 g til soppen, resten til steking). gr. smør, 1 ts teskje finhakket persille. persille, 1 ts teskje finhakket løk. løk, 1 ts teskje kjørvel og estragon (finhakket). 0,5 stk sitron (saften). estragon, ½ sitron, 1 ss kjøttsky. spiseskje kjøttsky, 2 dl skysaus. salt (etter smak). pepper (etter smak). Skjær kjøttet del. skysaus, salt, pepper. Kjøttet skjæres fra benene på lammeryggen og del det på tvers i omtrent fingertykke skiver. Skivene skal være runde og helt fri benene, befries for fett.. Hakk sjampinjongene fint skinn, vaskes over med kjøttklædet, tørkes godt, bankes og stek dem lett dannes i 30 g smør. Tilsett sitronsaft, løk, persille, kjørvel, estragon og kjøttsky, og smak til runde stykker. Stykkene pensles over med salt det smeltede smør og pepper. Rør blandingen over varmen stekes i 5 minutter.. Varm artisjokkbunnene varm panne over rask varme i kraft 6 minutter, 3 minutter på hver side. 25 gr. smør smeltes, irøres pepper og fyll dem med soppfarsen.. Krydre kjøttskivene med salt og pepper. Smelt resten av smøret i pannen og stek noisettene raskt lyst gyllenbrune samt den hakkede karse; denne blanding strykes over kjøttstykkene på begge sider.. Legg noisettene oversiden; småsurrer i to rader pannen 5—10 minutter. Serveres på et varmt varmt, flatt fat og sett den ene efter den annen, mot en fylt artisjokkbunn på hver. Hell skysausen rundt og server straks. høide av potetboller, kokt å la maitre d'hotel.

Note on Modernised

Mengder er oppgitt i moderne enheter (dl, g, ts, ss), «kjøtsky» er kalt kjøttsky/kraftsjy, og fremgangsmåten er delt i nummererte trinn. Innholdet er ellers uendret.

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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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