Round white-bread rounds spread with butter, peeled shrimp arranged in a ring, and a piped mayonnaise star in the center. A simple cold sandwich from Erken's Stor kokebok 1914.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 4 (falt i det fri)
One of Erken's small, elegant sandwiches for parties and the cold table: round white-bread rounds with peeled shrimp in a ring and a piped mayonnaise star in the center.
Prepare the bread
Cut the white bread into thin slices, cut off all the crust, and cut out round pieces with a cutter or a glass.
Butter the rounds
Spread the round pieces with room-temperature butter.
Add the shrimp
Arrange the peeled shrimp in a ring along the edge of each round.
Garnish
Pipe a star of mayonnaise in the center with a piping bag or paper cone. Serve the rounds cold.
"French bread" has been modernized to white bread, and "paper cone" to piping bag. Quantities are estimated per 12 rounds, since the original gives no measures.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
Reker
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Note on Modernised
«Franskbrød» er modernisert til loff, «kræmmerhus» til sprøytepose. Mengder er anslått per 12 snitter, siden originalen ikke oppgir mål.
Be the first to share your own version.
We may earn a commission if you buy through these links. It does not affect the price.
More dishes in the same category from the archive
Ingen kommentarer ennå. Bli den første til å dele!
