Sliced potatoes and onion cooked together and mixed in a butter-and-flour sauce with tomato purée. Can be kept in a jar. From Erken's Big Cookbook (1949), p. 462.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 462 (falt i det fri)
The title points to a dish that can be made ahead and taken out as needed.
Cook potatoes and onion
Slice the potatoes and onions and cook them together in quite a little water. Drain and keep the cooking liquid.
Make roux
Melt the butter, stir in the flour and thin with the strained potato and onion liquid.
Season
Add salt, pepper and tomato purée. Mix with the potatoes and onion.
Note
The book says the dish can be stored in a jar covered with parchment. Note: Keep it cold and use it within a few days.
«Skje» is read as tablespoon. The text on storage breaks off mid-word and is interpreted cautiously; storage advice has been added.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Potet
Løk
Smør
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