Round slices of buttered French bread with neatly peeled prawns around the edge, a dollop of mayonnaise in the centre and a little cress, lettuce or parsley. From Erken's Stor kokebok (1949), p. 682.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 682 (falt i det fri)
The garnish shows the period's emphasis on neat presentation, with the prawns laid in a wreath around the edge.
Arrange the prawns
Cut the buttered French bread slices into rounds. Arrange neatly peeled prawns around the edge with the tails towards the centre.
Garnish
Put a dollop of mayonnaise in the middle, preferably piped as a star. Sprinkle a little cress, shredded lettuce or very little chopped parsley over.
Note
Note: use pasteurised or shop-bought mayonnaise, and do not leave prawn sandwiches standing long at room temperature.
The original gives no quantities. The last step («Note») is added for present-day food safety.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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