Chopped smoked herring and hard-boiled egg (yolk and white separately) in rows on a dish, garnished with lettuce and tomato, with a sauce of butter, flour, spinach and cream. From Erken’s Stor kokebok (1949), p. 12.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 12 (falt i det fri)
The dish rests on the contrast of herring, yolk and white, arranged in rows and garnished with lettuce and tomato.
Make the spinach sauce
Stir butter, flour and spinach together, bring to the boil with the cream and season with salt and pepper.
Chop herring and eggs
Chop the herring. Chop the yolks and whites of the hard-boiled eggs separately.
Arrange
Lay the herring and eggs in rows on the serving dish. Garnish with lettuce, cut hard-boiled eggs and tomatoes. Serve the spinach sauce with it.
The text does not say how the spinach sauce is used; it is given as a sauce for the dish. Amounts carry no measures because the text gives none.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Egg
Smør
Kremfløte
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