Revised 1949 recipe
From the revised edition of the Big Cookbook.
ProofreadPage 682
De for skinn og ben befridde sardeller arbeides sammen med grovreven kokt salt tunge og et par finhakkede oliven. Legges i tynt lag på mørkt brød. Litt majones over.
Anchovies and tongue
Sardines, coarsely grated boiled salted tongue and finely chopped olives mixed and spread thinly on dark bread, with a little mayonnaise on top. From Erken's Stor kokebok (1949), p. 682.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 682 (falt i det fri)
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About the dish
The sardines are mixed with grated salted tongue and olives and spread thinly on dark bread.
How to make it
- 1
Mix
Work the sardines together with coarsely grated boiled, salted tongue and a couple of finely chopped olives.
- 2
Spread on the bread
Spread the mixture in a thin layer on dark bread. Put a little mayonnaise over.
Changes from the original
The original gives no quantities.
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Community interpretations
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Frequently asked questions
- What kind of tongue is used?
- Boiled, salted tongue, coarsely grated.
- What kind of bread?
- Dark bread.
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