Hovedrett

A whole, half-cooked head of cauliflower encased in meat forcemeat, tied in a flour-dusted cloth and simmered for half an hour; served with cauliflower florets and tomato, béarnaise, or hollandaise sauce.

Paper-thin slices of boiled or roasted beef doused with an egg-yolk-thickened milk sauce, sprinkled with parsley and garnished with stuffed cucumbers or fried tomatoes.

Erken's småbiff: cold roast and cold potatoes in small cubes browned crisp in butter and seasoned with salt, pepper, and finely chopped onion.