Cut-out rounds of puff pastry topped with half a hard-boiled egg and two anchovy fillets crossed over it, the edge brushed with egg, baked pale golden and sprinkled with chopped parsley. From Erken's Stor kokebok (1949), p. 26.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 26 (falt i det fri)
A simple hot small dish made from the puff pastry in the preceding recipes; Erken specifies pastry made with 3/4 kg butter.
Cut out the pastry
Roll the puff pastry out to 0.5 cm thickness and cut out rounds with a round cutter.
Add egg and anchovy
Put half a hard-boiled egg in the middle of each round and lay two cleaned anchovy fillets crosswise over it.
Brush and bake
Brush the edge of the pastry with egg and bake the rounds pale golden.
Serve
Sprinkle with chopped parsley and serve at once.
'Anchovy fillets in a cross' is interpreted as two fillets per round. The original gives no oven temperature and no quantities for egg, anchovy or parsley.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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