What does the dish consist of?

Grilled slices of French bread spread thickly with mustard butter, covered with thin slices of cooked, lean ham or tongue. From Henriette Schønberg Erken's "Stor kokebok" (1914), p. 7.

How do I get the neat shape as in the original?

Cut out the bread pieces with a cutter (cookie cutter) after the topping is laid on, and pipe a star of mustard butter in the middle of each slice with a piping bag.

How long does it take?

About 25 minutes in all for 4 servings – mostly grilling the bread, cutting out and garnishing. The ham or tongue should already be cooked.

Can I prepare the canapés in advance?

They should be made close to serving, since grilled bread turns soft and the mustard butter melts. The mustard butter can be stirred up well in advance and kept cold.

Grilled Bread with Ham or Tongue

Name: Grilled Bread with Ham or Tongue
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 8 pcs white bread slices; 100 g mustard butter (see separate recipe); 150 g cooked ham or ox tongue (lean, in thin slices)

Cold canapés from Erken 1914: grilled white bread with mustard butter, thin slices of cooked ham or tongue, cut out with molds and garnished with a piped star of mustard butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 7 (falt i det fri)

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About the dish

Small cut-out canapés with cooked ham or ox tongue and mustard butter were common cold party fare, often garnished with butter rosettes from a piping bag.

How to make it

1
Grill the bread
Grill the white bread slices lightly.
2
Spread and top
Spread the slices thickly with mustard butter and lay thin slices of cooked ham or tongue over them.
3
Cut out and garnish
Cut out the pieces with a cutter. Finally pipe a star of mustard butter in the middle of each canapé.

Changes from the original

Quantities are estimated, as the original only lists the ingredients. "Cutting iron" has become a cutter, "pipe" a piping bag.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 7) → 1949 (korrekturlest, s. 10)~24% av teksten endretfjernetlagt til

Franskbrødskiver sennepsmør mager skinke eller tunge. Franskbrødskiver ristes og smøres tykt med sennepsmør, ~~tynde~~ tynne skiver av kokt skinke eller tunge ~~lægges~~ legges over. ~~Stykkerne~~ Stykkeene utskjæres med ~~utstikkerjern.~~ utstikkerejern. En stjerne av sennepsmør trykkes gjennem sprøite midt ~~paa~~ på brødskiven.

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Frequently asked questions

What does the dish consist of?: Grilled slices of French bread spread thickly with mustard butter, covered with thin slices of cooked, lean ham or tongue. From Henriette Schønberg Erken's "Stor kokebok" (1914), p. 7.
How do I get the neat shape as in the original?: Cut out the bread pieces with a cutter (cookie cutter) after the topping is laid on, and pipe a star of mustard butter in the middle of each slice with a piping bag.
How long does it take?: About 25 minutes in all for 4 servings – mostly grilling the bread, cutting out and garnishing. The ham or tongue should already be cooked.
Can I prepare the canapés in advance?: They should be made close to serving, since grilled bread turns soft and the mustard butter melts. The mustard butter can be stirred up well in advance and kept cold.

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