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Asparagus canapé

Asparagus canapé is a crisp slice of bread layered with butter, cold chicken, goose liver, ox tongue and boiled asparagus, served with mayonnaise on lettuce leaves. From Erken's Stor kokebok (1949), p. 475.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 475 (falt i det fri)

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About the dish

A decorative cold dish on bread, built from delicacies such as tongue, goose liver and asparagus.

How to make it

  1. 1

    Crisp the bread

    Cut the crust off the bread and cut a slice about 2 cm thick. Put it on a greased tray and crisp it in a hot oven (about 200 °C (390 °F)). Let it go cold.

  2. 2

    Layer

    Spread the bread slice with butter. Lay finely cut cold chicken on top, then a little goose liver, thin slices of tongue and finally the boiled, cold asparagus.

  3. 3

    Serve

    Serve the mayonnaise separately, or put it in each corner on lettuce leaves covered with a mixture of finely cut chicken, tongue, asparagus tips, coarsely cut lettuce and capers.

Changes from the original

The quantity of asparagus is read as ½ kg. The old "hot oven" is interpreted as about 200 °C (390 °F). No times have been added.

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Frequently asked questions

How thick should the bread slice be?
About 2 cm, crust removed, and crisped in a hot oven.
How is the mayonnaise served?
Either separately, or in each corner on lettuce leaves with a mixture of chicken, tongue, asparagus tips, lettuce and capers.
What goes on the bread?
Butter, chicken, goose liver, tongue slices and cold boiled asparagus, in that order.

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