Revised 1949 recipe
From the revised edition of the Big Cookbook.
ProofreadPage 685
2 spiseskjeer stekt hakket kyllingkjøtt, 1 spiseskje kokt hakket skinke, 1 spiseskje reven skarp ost, 2 hårdkokte eggeplommer, kronolje, eddik, salt.
Prince sandwiches
Chopped roast chicken, boiled ham, grated sharp cheese and hard-boiled egg yolks are stirred with oil, vinegar and salt into a sandwich filling. From Erken's Stor kokebok (1949), p. 685.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 685 (falt i det fri)
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About the dish
The original is just a list of ingredients; the mixture is a filling for sandwiches in the book's sandwich section.
How to make it
- 1
Mix the filling
Mix the chicken, ham, grated cheese and the hard-boiled egg yolks.
- 2
Season
Stir in oil, vinegar and salt to taste, and use the filling between slices of bread.
Changes from the original
Spoons are given as tbsp, and "kronolje" is written as cooking oil. The method is interpreted as mixing a filling for between slices of bread; no quantities for oil, vinegar and salt.
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Frequently asked questions
- What is kronolje?
- An oil used in Norway in the 1940s; it can be replaced with ordinary cooking oil.
- What is the filling used for?
- For sandwiches, between slices of bread.
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