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Pot-pourri

Small canapés of lightly browned white bread topped with ham, an artichoke bottom and a poached egg, garnished with truffle slices and mayonnaise. From Erken's Stor kokebok (1949), p. 868.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 868 (falt i det fri)

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About the dish

Pot-pourri belongs to the cold-table chapter and is an example of the finely layered small dishes assembled for the party table.

How to make it

  1. 1

    Brown the bread

    Cut round slices from the white bread and brown them lightly in butter.

  2. 2

    Layer

    Cover each slice with a piece of ham and set an artichoke bottom on top.

  3. 3

    Top with egg

    Place a poached egg on top and garnish with truffle slices and mayonnaise.

  4. 4

    Note on mayonnaise

    Note: Homemade mayonnaise contains raw egg. Use fresh eggs or bought, pasteurised mayonnaise, and serve at once.

Changes from the original

The text gives no quantities; they are set to four of each, in line with four servings. A note on raw egg in the mayonnaise is added.

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. 868) → Modernised~87% of the text changedremovedadded
Franskbrød 4 skive franskbrød (utstukket med rund utstikker; antall ikke oppgitt). smør (til brunin). 4 skive skinke artisjokkbunn forlorent (antall ikke oppgitt). 4 stk artisjokkbunner (antall ikke oppgitt). 4 stk forlorne egg (antall ikke oppgitt). trøffel majones. Franskbrødskiver utstikkes med rundt jern, brunes (i skiver, til pynt). majones (til pynt). Stikk ut runde skiver av franskbrødet og brun dem lett i smør, dekkes smør.. Dekk hver brødskive med et stykke skinke, hvorpå der legges skinke og legg en artisjokkbunn. Herover legges artisjokkbunn på.. Legg et forlorent egg pyntet over og pynt med trøffelskiver og majones. majones.. Merk: Hjemmelaget majones har rått egg. Bruk ferske egg eller kjøpt, pasteurisert majones, og server straks.

Note on Modernised

Teksten oppgir ingen mengder; de er satt til fire av hver, i tråd med fire porsjoner. Et råd om rå egg i majonesen er lagt til.

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Frequently asked questions

How are the bread rounds made?
They are cut out with a round cutter and browned lightly in butter.
What goes between the bread and the egg?
A piece of ham and an artichoke bottom.
What garnishes the top?
Truffle slices and mayonnaise.

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