Fish

29 recipes

• Salt fish balls

  Salt fish balls from Henriette Schønberg Erken's «Levningers anvendelse» (1905) — leftovers into new dishes; on preserving and canning.

• Fish in Aspic

  Fish in aspic from Henriette Schønberg Erken's "Use of Leftovers" (1905) – how scraps become new dishes, and food is preserved and canned.

• Fish gratin

  Fish gratin from Henriette Schønberg Erken's «Levningers anvendelse» (1905) — leftovers into new dishes; on preserving and canning.

• Fish Gratin in Small Ramekins

  Fish gratin in small ramekins from Henriette Schønberg Erken's "Use of Leftovers" (1905) – how scraps become new dishes, and food is preserved and canned.

• Fish patties

  Fish patties from Henriette Schønberg Erken's «Levningers anvendelse» (1905) — leftovers into new dishes; on preserving and canning.

• Fish Cutlets

  Fish cutlets from Henriette Schønberg Erken's "Use of Leftovers" (1905) – how scraps become new dishes, and food is preserved and canned.

• Fish pudding salad

  Fish pudding salad from Henriette Schønberg Erken's «Levningers anvendelse» (1905) — leftovers into new dishes; on preserving.

• Fish ragout in shells

  Fish ragout in shells from Erken's 'Levningers anvendelse' (1905): leftovers reworked into new dishes, food preserved and canned.

• Fish nests

  Fish nests from Henriette Schønberg Erken's «Levningers anvendelse» (1905) — leftovers into new dishes; on preserving and canning.

• Fish Rissoles

  Fish rissoles from Henriette Schønberg Erken's "Use of Leftovers" (1905) – how scraps become new dishes, and food is preserved and canned.

• Fish salad

  Fish salad from Henriette Schønberg Erken's «Levningers anvendelse» (1905) — leftovers into new dishes; on preserving and canning.

• Halibut in White Wine Sauce

  Halibut in white wine sauce from Henriette Schønberg Erken's "Use of Leftovers" (1905) – how scraps become new dishes, and food is preserved and canned.

• Dutch salad

  Dutch salad from Henriette Schønberg Erken's «Levningers anvendelse» (1905) — leftovers into new dishes; on preserving and canning.

• Crayfish ragout in shells

  Crayfish ragout in shells from Erken's 'Levningers anvendelse' (1905): leftovers reworked into new dishes, food preserved and canned.

• Salmon with curry

  Salmon with curry from Henriette Schønberg Erken's «Levningers anvendelse» (1905) — leftovers into new dishes; on preserving and canning.

• Marinated herring

  Marinated herring from Henriette Schønberg Erken's «Levningers anvendelse» (1905) — leftovers into new dishes; on preserving and canning.

• Shrimp and macaroni salad

  Shrimp and macaroni salad from Henriette Schønberg Erken's «Levningers anvendelse» (1905) — leftovers into new dishes.

• Salt herring in moulds

  Salt herring in moulds from Henriette Schønberg Erken's «Levningers anvendelse» (1905) — leftovers into new dishes; on preserving and canning.

• Salt herring with peas

  Salt herring with peas from Henriette Schønberg Erken's «Levningers anvendelse» (1905) — leftovers into new dishes; on preserving.

• Herring in rémoulade sauce

  Herring in rémoulade sauce from Henriette Schønberg Erken's «Levningers anvendelse» (1905) — leftovers into new dishes.

• Herring with egg in moulds

  Herring with egg in moulds from Henriette Schønberg Erken's «Levningers anvendelse» (1905) — leftovers into new dishes.

• Herring with oil

  Herring with oil from Henriette Schønberg Erken's «Levningers anvendelse» (1905) — leftovers into new dishes; on preserving and canning.

• Herring and potatoes

  Herring and potatoes from Henriette Schønberg Erken's «Levningers anvendelse» (1905) — leftovers into new dishes; on preserving and canning.

• Herring, Russian style

  Herring, Russian style from Henriette Schønberg Erken's «Levningers anvendelse» (1905) — leftovers into new dishes.

• Herring salad

  Herring salad from Henriette Schønberg Erken's «Levningers anvendelse» (1905) — leftovers into new dishes; on preserving and canning.

• Creamed Salted Fish

  Creamed salted fish from Henriette Schønberg Erken's "Use of Leftovers" (1905) – how scraps become new dishes, and food is preserved and canned.

• Veiled Fish

  Veiled fish from Henriette Schønberg Erken's "Use of Leftovers" (1905) – how scraps become new dishes, and food is preserved and canned.

• Triscuit à l'homard

  Triscuit à l'homard from Henriette Schønberg Erken's «Levningers anvendelse» (1905) — leftovers into new dishes; on preserving and canning.

• Mock lobster salad

  Mock lobster salad from Henriette Schønberg Erken's «Levningers anvendelse» (1905) — leftovers into new dishes; on preserving.