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Cheese biscuits for supper

Biscuits or rounds of white bread spread with a cheese butter of butter, sharp cheese, cream and cayenne, decorated with piped dots of the butter, thin radish slices and chopped parsley. From Erken's Stor kokebok (1949), p. 42.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 42 (falt i det fri)

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About the dish

A small cold cheese canape for soup or supper, with radish as garnish.

How to make it

  1. 1

    Make the cheese butter

    Beat butter and cheese until smooth. Add the cream and a hint of cayenne.

  2. 2

    Spread the biscuits

    Spread the bread rounds or biscuits with about half of the cheese butter.

  3. 3

    Pipe and garnish

    Pipe the rest of the cheese butter in quite small dots around the edge. Slice well-cleaned radishes thinly and tuck them between the dots. Sprinkle with a little chopped parsley.

Changes from the original

Tablespoon written as tbsp. 'A hint of cayenne' is kept as an unspecified amount.

In stores now

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

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Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 42) → Modernised~72% of the text changedremovedadded
12 stk kjeks eller runde franskbrødskiver (kjeksen skal ikke være søt). 50 gr. g skarp ost ost. 40 gr. smør g smør. 1 spiseskje fløte kajenne reddik ss fløte. kajennepepper (en anelse). reddik. persille (hakket). Rør smøret smør og osten jevnt, ost jevnt. Tilsett fløten og en anelse kajenne. Med omtrent halvparten av dette smøres kajennepepper.. Smør brødskivene eller kjeksen (ikke søt), og med omtrent halvparten av ostesmøret.. Sprøyt resten av smøret sprøites ostesmøret i ganske små topper omkring kanten av kjeksen. Reddik renses godt, skjæres op rundt kanten. Skjær godt rensede reddiker i tynne skiver og disse stikkes mellem smørtoppene. Strøes med stikk dem mellom toppene. Strø over litt hakket persille.

Note on Modernised

Spiseskje er skrevet som ss. «En anelse kajenne» er beholdt som uspesifisert mengde.

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Frequently asked questions

What kind of biscuit suits?
Erken writes that the biscuit should not be sweet.
How are they garnished?
With small dots of butter around the edge, thin radish slices between the dots and chopped parsley.

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