What is meant by a bordurerand?

It is a decorative border laid in a particular shape on the platter, here shaped like an S.

What is the vegetable dish?

The text mentions celery stalks, cooked carrots and beetroot, finely cut lettuce and hard-boiled eggs, but does not describe a separate vegetable dish further.

What quantities should be used?

The recipe gives no quantities. Adjust them to the platter and number of guests.

Cold platter with ham and vegetable dish

An arrangement of cold, cooked ham and celery stalks in an S-shaped border, garnished with finely chopped hard-boiled eggs, carrots, beetroot and capers. From Erken's Stor kokebok (1949), p. 867.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 867 (falt i det fri)

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About the dish

The recipe belongs to the chapter on the cold table and is more about presentation than preparation. It is an example of how the platter could be arranged and garnished.

How to make it

1
Make the border
Arrange a border in the shape of an S on a serving platter. Lay celery stalks on the inner side and slices of cooked, cold ham on the other side.
2
Chop the garnish
Chop hard-boiled eggs (yolk and white separately), cooked carrots, cooked beetroot and capers fine, like grains.
3
Mark the edges
Mark the ham slices along the outer edge with a ½ cm wide band of these things. Garnish with a little finely cut lettuce and chopped decorative aspic.

Changes from the original

The original gives no quantities, so none have been invented. The text is divided into clear steps for the arrangement, and «hard-boiled eggs» is taken from the garnish list.

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Frequently asked questions

What is meant by a bordurerand?: It is a decorative border laid in a particular shape on the platter, here shaped like an S.
What is the vegetable dish?: The text mentions celery stalks, cooked carrots and beetroot, finely cut lettuce and hard-boiled eggs, but does not describe a separate vegetable dish further.
What quantities should be used?: The recipe gives no quantities. Adjust them to the platter and number of guests.

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