A small jar of caviar worked with 75 g butter and 3 hard-boiled egg yolks and spread in a thin layer on rounds of coarse bread, garnished with cress or onion. From Erken's Stor kokebok (1949), p. 682.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 682 (falt i det fri)
Here the caviar is stretched by working it with butter and egg yolks, so that a small jar covers many sandwiches.
Make the caviar butter
Work the caviar together with 75 g butter and 3 hard-boiled egg yolks.
Prepare the bread rounds
Cut rounds from coarse bread and butter them. Spread a thin layer of the caviar mixture over.
Garnish
Garnish with a little cress or very little finely chopped onion.
«Utøres» is read as «utrøres» (worked out). The size of the jar is not given, only «small».
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
Løk
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