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Egg, sardine and little chicken-pâté sandwiches

Hard-boiled eggs, mashed sardines, pounded meat and cheese are worked with seasoning, mustard and pepper into a paste that is laid between buttered slices of bread and cut out. From Erken's Stor kokebok (1949), p. 687.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 687 (falt i det fri)

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About the dish

Erken ends the sandwich chapter with an invitation to vary the toppings and a reminder that the best and cheapest ones are made at home.

How to make it

  1. 1

    Make the paste

    Pound the meat and the egg yolks together with the cheese and sardines. Add seasoning, mustard and pepper to taste and work everything into a smooth paste.

  2. 2

    Put between slices

    Lay the paste between 2 buttered slices of bread and press them together.

  3. 3

    Cut out and garnish

    Cut out the sandwiches round, in triangles or in any shape you like, and garnish with a little lettuce or cress.

  4. 4

    Vary

    You can vary this endlessly. Also use herring salad and the other salads described earlier in the book. Arrange the sandwiches neatly on a platter or in a vase.

Changes from the original

The original ingredient list is short, so the meat and cheese mentioned in the method are included without amounts. The content is otherwise unchanged.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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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
1949 (proofread, p. 687) → Modernised~74% of the text changedremovedadded
Hårdkokte egg, fingnidde sardiner, krydder, sennep, hardkokte egg. sardiner (fintrykket). kjøtt (støtt; nevnt i metoden, mengde ikke oppgitt). ost (nevnt i metoden, mengde ikke oppgitt). krydder (etter smak). sennep. pepper. brødskiver (påsmurte). salat eller karse (til pynt). Støt kjøttet og eggeplommene samt osten, tilsett krydderier efter smak, sammen med osten og sardinene. Tilsett krydder, sennep og pepper etter smak og arbeid det hele alt til en jevn deig, som legges mellem deig.. Legg deigen mellom 2 påsmurte brødskiver; press dem sammen brødskiver og stikk press dem sammen.. Stikk ut runde eller sandwichene runde, i trekanter eller i den fasong man fasongen du vil ha. Pyntes ha, og pynt med litt salat eller karse. Således karse.. Slik kan man vedbli å du variere i det uendelige. Bruk også sildesalat og de øvrige salater salatene som er beskrevet før tidligere i boken. boka. Legg smørbrød smørbrødene pent op opp på et fat eller en vase. Husmoren bør huske at det beste og billigste lager man selv; bryderiet blir godt betalt.

Note on Modernised

Originalens ingrediensliste er kort, så kjøtt og ost som nevnes i metoden er tatt med uten mengde. Teksten er ellers uendret i innhold.

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Frequently asked questions

Can I use other salads?
Yes, Erken mentions herring salad and the other salads in the book.
How are the sandwiches shaped?
They are cut out round, in triangles or in whatever shape you like.

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