Grilled bread with lobster (Erken 1914): 125 g lobster meat with a little roe pounded fine, stirred with 3 tablespoons heavy cream a teaspoon at a time and 60 g softened butter, spread on white bread browned in melted butter.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 6 (falt i det fri)
Lobster butter on grilled bread was a festive small dish in Erken's cookbook, made after the same pattern as the smoked-salmon canapés on the same page.
Mash the lobster
Pound the lobster meat, and preferably a little roe, in a mortar, or work it well into a smooth mass.
Stir in the cream
Add the cream a teaspoon at a time while stirring.
Add the butter
Finally stir in the soft butter a little at a time.
Assemble
Spread the lobster butter on white bread slices lightly browned in melted butter.
Measurements are given in modern units. "Pounded" is specified as crushing in a mortar or mashing fine. The recipe concludes on the next printed page in the original.
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.
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