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Croutons with smoked meat

Fried bread topped with hard-boiled egg, marinated scraped smoked meat and a sauce of whipped cream and horseradish. From Erken’s Stor kokebok (1949), p. 2.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 2 (falt i det fri)

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About the dish

A small, warm savoury where smoked meat gets its sharpness from horseradish and radishes. The recipe shows how starters in the book were often built on fried bread.

How to make it

  1. 1

    Marinate the meat

    Scrape or chop the meat coarsely. Sprinkle with oil, vinegar and pepper and leave for 30 minutes.

  2. 2

    Fry the bread

    Fry the bread slices in butter, as explained earlier in the book. Top each slice with a slice of hard-boiled egg and season with a little salt and pepper.

  3. 3

    Make the horseradish cream

    Grate the horseradish finely and stir it into the stiffly whipped cream. Season with a little lemon juice and cayenne pepper.

  4. 4

    Assemble

    Pile the meat slightly high in the middle of the bread and cover it almost completely with the cream sauce. Grate radishes and sprinkle over.

Changes from the original

«dd.» is read as dl (cream) and «spiseskjefull» as tbsp. «As explained before» is briefly explained. Timings are unchanged.

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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. 2)~76% of the text changedremovedadded
2 ss spiseskjefulle røket kjøtt (grovskrapet). 2 stk hardkokte egg. hårdkokte egg reddiker (revet). salatolje (til kjøttet). eddik (til kjøttet). sitronsaft (til pepperrotfløten). kajennepepper (etter smak). kajenne pepper (etter smak). salt (etter smak). 1 stk stykke pepperrot (finrevet). 1 dl dd. fløte (stivpisket). brød (i skiver). smør (til steking). Skrap eller hakk kjøttet grovt. Ha på smør. Kjøttet grovskrapes, dynkes med olje, eddik og pepper, og la det stå i ½ time.. Stek brødskivene i smør, står 1/2 time. Brødet stekes som forklart tidligere i boka. Legg før forklart; hver skive dekkes med en skive hardkokt egg på hver brødskive og krydre hårdkokt egg, krydret med litt salt og pepper.. Riv pepperroten fint og rør den inn pepper. Pepperroten finskrapes, røres i den stivpiskede fløten. Smak til med stivvispede fløte og tilsettes litt sitronsaft og kajennepepper.. Legg kjøttet kajenne. Kjøttet legges litt høyt høit midt på brødet og dekk det nesten brødet; dekkes næsten helt med fløtesausen. Riv reddiker Reddiker rives og strø strøes over.

Note on Modernised

«dd.» er tolket som dl (fløte), «spiseskjefull» som ss. «Som før forklart» er forklart kort. Tidene er uendret.

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Frequently asked questions

What kind of meat can be used?
The text says only «smoked meat», which is scraped coarsely.
What does the horseradish do?
It is finely grated and stirred into the whipped cream with a little lemon juice and cayenne to make a sharp sauce.

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