A garnished salad in which crackers topped with balls of cheese butter and small radishes are placed around ice-cold lettuce, with French dressing. From Erken's Big Cookbook (1949), p. 454.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 454 (falt i det fri)
The dish is a garnished salad for the table, where the crackers with cheese butter and radishes are part of the presentation.
Make cheese butter
Stir the butter together with the grated cheese. Let it set again, and shape small butter balls.
Top the crackers
Place one butter ball on each cracker. Stick a small trimmed radish with a little leaf into each ball.
Arrange
Pile the lettuce in the middle of the dish as high as possible, and set the crackers around it.
Dressing
Pour French dressing with a little tomato over the salad.
The quantities are unchanged. The order of the method has been slightly rearranged to follow the working sequence.
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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Ost
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Note on Modernised
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