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Anchovy and egg

Open sandwich with anchovy and egg: hard-boiled eggs are chopped, yolk and white separately, and laid side by side on the bread with the anchovy fillet in the groove between. White loaf bread looks best. From Erken's Stor kokebok (1949), p. 679.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 679 (falt i det fri)

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About the dish

The sandwich is an example of the book's emphasis on neat presentation: yolk and white are kept apart to make a pattern.

How to make it

  1. 1

    Chop the eggs

    Chop the hard-boiled eggs, yolk and white separately.

  2. 2

    Lay on the bread

    Lay the yolk on one side of the bread and the white on the other.

  3. 3

    Add the anchovy

    Lay the anchovy fillet in the groove that forms lengthways between the yolk and the white.

Changes from the original

The text is rewritten as steps in modern language. The book gives no amounts, and none has been added.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 679)~83% of the text changedremovedadded
hardkokte egg. ansjosfileter. loff (penest til dette). Hakk de hardkokte eggene, plommen De hårdkokte egg hakkes, plomme og hviten hvite hver for seg.. Legg plommen på sig. På den ene siden side av brødet og hviten legges plommen, på den andre.. Legg ansjosfileten annen hviten, og i kløften den kløft som blir langsetter mellom plommen og hviten. fremkommer langsefter, legges ansjosfileten. Loff er penest hertil.

Note on Modernised

Teksten er omskrevet til steg i moderne bokmål. Boka oppgir ingen mengder, og ingen er lagt til.

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Frequently asked questions

Which bread suits best?
The book says white loaf bread looks best.
Why chop yolk and white separately?
To lay them on separate sides of the bread and make a neat pattern.
Where does the anchovy go?
In the groove between yolk and white, lengthways.

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