Smørbrød

Genuine caviar from Erken's Stor kokebok (1949): caviar on lightly toasted, buttered French bread, garnished with a lemon star or half-moon and a little endive.

Fruit open sandwich from Erken's Stor kokebok (1949): bananas, tomatoes and lettuce in strips laid alternately on bread and sprinkled with sieved hard-boiled egg yolk.

Caviar from Erken's Stor kokebok (1949): caviar preferably with nothing added, at most with a narrow ring of whipped cream and a hint of grated horseradish.

Caviar canapés from Erken's Stor kokebok (1949): caviar worked with butter and hard-boiled egg yolks on rounds of coarse bread, garnished with cress or onion.

Roast beef, cucumber and meat jelly from Erken's Stor kokebok (1949): advice to cover the slice of bread completely and slice the roast thinly across the grain.

Prawn canapés from Erken's Stor kokebok (1949): rounds of French bread with prawns around the edge, a star of mayonnaise and a little cress or lettuce.

Sandwiches with hard-boiled eggs, sardines, meat and cheese worked into a paste between buttered bread, cut out and garnished. Erken's Stor kokebok (1949).

Apple slice with banana and grated horseradish, soaked in white wine and sugar to prevent browning, or filled with redcurrant jelly. Erken's Stor kokebok (1949).

Prince sandwiches: filling of roast chicken, boiled ham, sharp cheese and hard-boiled yolks with oil, vinegar and salt. From Erken's Stor kokebok (1949).

Vegetable open sandwich: a tomato ring filled with grated carrot, peas and chopped parsley, topped with mayonnaise. From Erken's Stor kokebok (1949), p. 684.

Lettuce open sandwich: fine strips of pale lettuce in two rows on buttered white bread, with chopped tomato and parsley. From Erken's Stor kokebok (1949).

Celery sandwiches: butter, boiled chopped celery, grated cheese and cayenne spread between slices of white bread. From Erken's Stor kokebok (1949), p. 685.

Open sandwich with anchovy and egg after Henriette Schønberg Erken: chopped egg yolk and white kept apart, with an anchovy fillet in the groove, on white bread. From 1949.

Anchovy bread after Henriette Schønberg Erken: white bread with tomato purée, olive marinated in sherry, anchovy fillets in oil and chopped hard-boiled egg. From 1949.

Open sandwich with fish forcemeat and prawns after Henriette Schønberg Erken: a thin slice of fish pudding on pale bread, garnished with prawns, lobster roe and truffle. From 1949.

Open sandwich with lobster in mayonnaise after Henriette Schønberg Erken: lobster pieces and coarsely cut lettuce on white bread, with mayonnaise and endive or cress. From 1949.

Open sandwich with boiled fish and mayonnaise after Henriette Schønberg Erken: boneless leftover fish with lemon, mayonnaise and chopped capers. From the Big Cookbook, 1949.

Open sandwich with smoked salmon and egg after Henriette Schønberg Erken: a round slice of bread with chopped hard-boiled egg, salmon strips and finely chopped truffle. From 1949.

Knaost: skimmed milk curdled with soured milk, the curd drained and worked with salt and chives or caraway. Ready at once. From Erken's Stor kokebok (1949).

Cheese open sandwich with any cheese, mustard butter on the bread and radish slices or cress on top. From Erken's Stor kokebok (1949), p. 684.

Petit-suisse: thick soured cream hung in cheesecloth for a day, salted, shaped into small cheeses and kept cold 3–4 days. Erken's Stor kokebok (1949), p. 687.

Radish and cheese sandwich: melted Swiss cheese on one slice, chopped radish on another, pressed together. From Erken's Stor kokebok (1949), p. 685.

Skorpeost: cheese rinds ground and worked with butter (2/3 of the cheese weight), caraway and salt. Ready at once. From Erken's Stor kokebok (1949), p. 687.

Bread for cut open sandwiches after Henriette Schønberg Erken: coarse rye flour, wheat flour, syrup and yeast, risen in a greased tin and baked for about 1½ hours. From 1949.

Tin loaf with baking powder after Henriette Schønberg Erken: rye flour, wheat flour, milk and syrup raised with baking powder and baked for about 1 hour. From the Big Cookbook, 1949.

Open sandwiches in aspic: clear stock aspic with prawns, tongue, egg or tomato, cut out and laid on buttered white bread. From Erken's Stor kokebok (1949).