Smørbrød og snitter

Anchovy Bread I from Erken 1914: slices of white bread spread with 100 g butter creamed with 6 mashed anchovies, garnished alternately with 2 hard-boiled egg yolks rubbed with oil or cream and parsley, and with finely cut anchovy.

Anchovy Bread II from Erken's Stor kokebok 1914: slices of white bread browned in butter, with a slice of hard-boiled egg in the middle and halved anchovy fillets around it, cut round right up to the anchovy.

Canapés à l'allemande from Erken 1914: round slices of white bread spread with a cheese butter of butter, grated Swiss cheese and sharp cheese, cream, salt and pepper, topped half with sausage and half with Swiss cheese.

Erken's salmon sandwiches from 1914: round cut-out slices of white bread spread with butter, edged with flaked cooked cold salmon, mayonnaise piped as a star in the center and finely shredded lettuce strips on top.

Cheese and anchovy canapés from Erken 1914: finger-thick slices of white bread generously spread with butter creamed with 60 g grated cheese and a hard-boiled egg yolk, covered with a double cross of anchovy and the openings filled with garnishing jelly, salad or hard-boiled egg.

Round white-bread rounds spread with butter, peeled shrimp arranged in a ring, and a piped mayonnaise star in the center. A simple cold sandwich from Erken's Stor kokebok 1914.

Grilled bread with lobster (Erken 1914): 125 g lobster meat with a little roe pounded fine, stirred with 3 tablespoons heavy cream a teaspoon at a time and 60 g softened butter, spread on white bread browned in melted butter.

Erken's canapé from 1914: round grilled white bread slices spread thickly with shrimp butter, edged with peeled shrimp tails and capers in the center.

Grilled bread with smoked salmon (Erken 1914): 125 g scraped smoked salmon stirred with 3 tablespoons heavy cream added a teaspoon at a time and 60 g softened butter, chilled half an hour and spread on white bread browned in butter.

Cold canapés from Erken 1914: grilled white bread with mustard butter, thin slices of cooked ham or tongue, cut out with molds and garnished with a piped star of mustard butter.

Grilled bread with salt herring (Erken 1914): 2 soaked salt herring pressed through a colander and stirred with 125 g butter, a little onion, paprika and chopped parsley; spread on round white bread canapés grilled in butter.

Mustard butter of 125 g butter, 1 tbsp French and 2 tbsp English mustard, spread on knife-back-thin slices of day-old white bread with tongue, roast, ham, goose liver, or cheese; the sandwiches are cut into 2 cm wide fingers. From Erken's Stor kokebok 1914.

Summer sandwiches from Erken 1914: bread slices with mustard butter (1 tsp mustard per 25 g butter), a slice of cheese, topped with stripes of finely chopped radish, cress, and parsley, cut into triangles, rounds, or half-moons.

Slices of white bread spread with butter mixed with grated cheese, topped with a tomato slice and piped mayonnaise – or alternatively grated cheese and cress. A cold sandwich from Erken's Stor kokebok 1914.