Thick tomato slices with hard-boiled egg laid on top, cut side down, covered with mayonnaise made just before serving. From Erken's Big Cookbook (1949), p. 807.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 807 (falt i det fri)
The recipe is in the chapter on invalid cookery and is a simple cold dish.
Cut the tomatoes
Cut the tomatoes into thick slices.
Add egg
Lay the hard-boiled egg on the slices with the cut side down.
Mayonnaise
Pour the mayonnaise over. Make it just before serving.
Note
Note: If the mayonnaise is made with raw egg yolks, use fresh eggs. Pregnant women, the elderly and small children should avoid raw egg.
The book gives no quantities. «The cut egg» is read as an egg halved lengthways. The recipe is counted as one serving.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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