What is the spread on the canapés made of?

It is a mixture of 120 g butter, 60 g grated cheese and 1 hard-boiled egg yolk. The mixture is spread generously on small, finger-thick slices of white bread.

How are the canapés garnished?

Lay a double cross of cleaned anchovy over the spread. In the openings between the anchovy strips you fill a little finely chopped garnishing jelly, finely cut salad or hard-boiled egg.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 5, among the hot and cold small dishes – sandwiches and canapés. It is counted for 4 servings and takes around 25 minutes.

Can the canapés be made in advance?

The recipe says nothing about it, but since these are cold canapés with butter and anchovy, they should be spread shortly before serving so the bread does not go soggy.

Cheese and Anchovy Canapés

Name: Cheese and Anchovy Canapés
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 60 g grated cheese; 120 g butter (at room temperature); 1 pcs hard-boiled egg yolk (mashed fine); 10 pcs anchovy fillets (cleaned, cut into thin strips); 8 slices white bread (finger-thick, small slices); 2 tbsp garnishing jelly, finely cut salad or hard-boiled egg (to fill the openings)

Cheese and anchovy canapés from Erken 1914: finger-thick slices of white bread generously spread with butter creamed with 60 g grated cheese and a hard-boiled egg yolk, covered with a double cross of anchovy and the openings filled with garnishing jelly, salad or hard-boiled egg.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 5 (falt i det fri)

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About the dish

An elegant cold canapé from "Hot and cold small dishes" in Erken's "Stor kokebok" (1914). Garnishing jelly made from stock was a common decoration on party canapés.

How to make it

1
Cheese butter
Cream the butter soft and mix it well with the grated cheese and mashed hard-boiled egg yolk.
2
Spread the bread
Spread the small, finger-thick slices of white bread generously with the cheese butter.
3
Anchovy cross
Lay strips of cleaned anchovy in a double cross over each slice.
4
Garnish
Fill the openings between the anchovy strips with a little finely chopped garnishing jelly, finely cut salad or hard-boiled egg.

Changes from the original

The amount of bread and anchovy is estimated; measures have been modernized. "Egg yolk" is rendered as egg yolk.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 5) → 1949 (korrekturlest, s. 8)~58% av teksten endretfjernetlagt til

60 gr. reven ost 120 gr. smør 1 ~~haardkokt eggeblomme~~ hårdkokt eggeplomme ansjos franskbrød. ~~Smaa~~ Små fingertykke skiver av franskbrød smøres med det blandede smør, ost og ~~eggeblomme.~~ egge plomme. Smør ~~rundhaandet! Dobbeltkryds av renset ansjos lægges over. I de fremkomne aapninger fyldes litt finhakket pyntegelé, finskaaren salat eller haardkokt egg.~~ rundhåndetl

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Frequently asked questions

What is the spread on the canapés made of?: It is a mixture of 120 g butter, 60 g grated cheese and 1 hard-boiled egg yolk. The mixture is spread generously on small, finger-thick slices of white bread.
How are the canapés garnished?: Lay a double cross of cleaned anchovy over the spread. In the openings between the anchovy strips you fill a little finely chopped garnishing jelly, finely cut salad or hard-boiled egg.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 5, among the hot and cold small dishes – sandwiches and canapés. It is counted for 4 servings and takes around 25 minutes.
Can the canapés be made in advance?: The recipe says nothing about it, but since these are cold canapés with butter and anchovy, they should be spread shortly before serving so the bread does not go soggy.

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