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.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 6 (falt i det fri)
Erken's canapés were small, decorative bread slices for parties and the cold table. This variant combines a spiced cheese butter with sausage and Swiss cheese in two halves on each round canapé.
Cut out the bread
Cut the white bread into slices and cut them out round.
Make the cheese butter
Cream the butter soft and add the grated cheese, the cream, salt and pepper.
Spread the canapés
Spread the mixture on the round bread slices.
Add the toppings
Cover one half of each canapé with sausage and the other half with Swiss cheese, so that together they just cover the bread slice.
Measures converted to grams, dl and modern teaspoon/tablespoon. "Sharp cheese" is interpreted as a strong, aged cheese. The amounts of sausage and cheese for topping are estimated, since the original gives no measure.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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