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Genuine caviar on bread

Caviar spread on lightly toasted, buttered French bread and garnished with lemon without peel and seeds and a little endive. From Erken's Stor kokebok (1949), p. 682.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 682 (falt i det fri)

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About the dish

The book calls this «genuine» caviar and shows how it is garnished on lightly toasted French bread.

How to make it

  1. 1

    Spread the caviar

    Spread the caviar over lightly toasted, buttered French bread.

  2. 2

    Garnish

    Garnish with a star or half-moon of lemon without peel and seeds. Put very little endive on one side.

Changes from the original

The original gives no quantities. The title «Kaviar, ekte» is put in natural word order.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 682) → Modernised~68% of the text changedremovedadded
Strykes fransk brød (lettristet og påsmurt). ekte kaviar. sitron (stjerne eller halvmåne, uten skall og kjerner). endivie (ganske lite). Stryk kaviaren utover lettristet lettristet, påsmurt fransk brød, pyntes brød.. Pynt med en stjerne eller halvmåne av sitron uten skall og kjerner, og kjerner. Legg ganske litt grønt — lite endivie — legges på den ene side. siden.

Note on Modernised

Ingen mengder i originalen. Tittelen «Kaviar, ekte» er skrevet i naturlig rekkefølge.

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Frequently asked questions

What garnishes the caviar?
A star or half-moon of lemon without peel and seeds and very little endive.
Which bread is used?
Lightly toasted, buttered French bread.

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