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Til koldt bord

11 recipes

The cold table was the pride of the party: platters of meat and fish, aspics, salads and toppings that could be made ahead. The 1949 edition of the Big Cookbook gathers these dishes in a chapter of their own.

The recipes appear in Erken's 1949 text and in a modernized version for today's kitchen.

Til koldt bord

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  • Fish in aspic

    Fish in aspic from Erken's Big Cookbook (1949): red and yellow jelly in a ring mould decorated with prawns and trout, filled with a prawn and lobster salad in mayonnaise.

  • Fish and vegetables in aspic

    Fish and vegetables in aspic, turned out of a ring mould and filled with an ice-cold pineapple salad. A handsome dish for the cold table from Erken's Stor kokebok, 1949.

  • Fish balls and roe in béarnaise sauce

    Tinned fish balls and roe tossed in a cold sauce of butter, oil, vinegar, capers, gherkins and egg yolks. From Henriette Schønberg Erken's Big Cookbook (1949).

  • Hare with horseradish

    Cold roast hare arranged on a bread base with finely shaved horseradish and potato baskets filled with vegetables. From Erken's Stor kokebok (1949).

  • Cold duck (salad)

    A salad of pineapple, apple, tomato, celery and cucumber in a dressing of egg yolks, pineapple juice, mustard and whipped cream. From Erken's Stor kokebok (1949).

  • Cold duck II

    Cold duck from Erken's Big Cookbook (1949): roast duck glazed with brown aspic and garnished with asparagus, apples and rowan berries, with a pale brown game sauce.