Erken 1914: strips of puff pastry are covered with fish forcemeat stirred with anchovy butter, cut into 3 cm pieces, topped with an anchovy fillet, and baked about 10 minutes.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 129 (falt i det fri)
A small, savory snack from the fish chapter of "Stor kokebok" (1914) – an early Norwegian version of canapés for the smørgåsbord or as an accompaniment to soup.
Roll out the pastry
Roll out the puff pastry into strips ½ cm thick and about 6 cm wide.
Add the forcemeat
Stir anchovy butter into the fish forcemeat to taste and spread a finger-thick layer of forcemeat over the pastry strips.
Cut into pieces
Cut the pastry into 3 cm long pieces and place a small piece of cleaned anchovy fillet on each piece.
Bake
Place the pieces on a greased baking sheet and bake in the oven at 200 °C (390 °F) for about 10 minutes.
The original gives no amounts; practical amounts are estimated here. Oven temperature has been added.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Note on Modernised
Originalen oppgir ingen mengder; her er praktiske mengder anslått. Ovnstemperatur er lagt til.
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