Retro recipe

Kalvekoteletter Cattelin

Lately we have enjoyed Cattelins kokebok which was published in 1979. Cattelin was a renowned restaurant in Stockholm, Sweden, established in the 1920’s by the french belgian chef Jules Claude Cattelin. For almost 100 years they served traditional french food with the ingredients available before it closed it’s doors in 2011. And bear in mind that all the way through the 1970’s and 80’s the availability of produce and fresh herbs, especially, was very limited in the Nordic countries. Green peppers, for instant, didn’t get imported to Norway until 1974 and was the beginning of the import of “exotic” fruits and vegetables. This is obviously evident in this book, as well as the fact that food photography and food styling was a lot different back then. But, not looking at the pictures, the recipes are a great inspiration to classic dishes that still taste good today.

Veal chops with olives
4 portions

4 veal chops
100 g mushrooms
12 shallots
10-12 pimiento stuffed olives
1 dl dry white wine
3 dl stock or water
1 garlic clove
2 tomatoes
flour
salt and pepper
butter for frying
parsley

Sprinkle the chops with salt and pepper and turn them in flour to cover. Brown butter in a frying pan and fry the chops on both sides. Put aside on a plate. Fry the onions and mushrooms in the juice from the meat. Remove the mushrooms from the pan and sprinkle the onions with a tbsp of flour. Stir in the white wine and stock and bring to a boil. Let cook covered until the onions are soft. Remove the skin of the tomatoes by dipping them in boiling water for 30 seconds and then in ice cold water so the skin easily peels off. Cut in half and slice the olives. Have some crushed garlic in the sauce and season with salt and pepper. Put the meat, mushrooms and tomatoes into the pan and bring to a boil. Drizzle with olives and chopped parsley before serving.

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