What are the potatoes glazed with?

20 g butter and 40 g sugar, which should stand in a pale foam before the potatoes go in.

The potatoes are glazed by shaking the pan; the book says not to use a knife.

When is the dish served?

Hot, for supper or as a lunch dish.

Saucisses with chestnuts

Quickly browned saucisses are arranged on a dish with cooked apples, prunes, chestnuts, peas and potatoes glazed in butter and sugar; served hot for supper or lunch. From Erken's Stor kokebok (1949), p. 868.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 868 (falt i det fri)

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About the dish

The dish appears among the hot additions in the cold-table chapter and shows a sausage and fruit combination that was common at the time.

How to make it

1
Brown the saucisses
Brown the saucisses (see p. 779) quickly.
2
Glaze the potatoes
Run cold water over the cooked, shaped potatoes and let them drain well. Melt 20 g butter and 40 g sugar in a pan until it stands in a pale foam. Add the potatoes quickly and glaze by shaking the pan. Do not use a knife.
3
Arrange
Lay the saucisses on a dish and garnish with cooked apples, prunes, chestnuts, peas and the glazed potatoes.
4
Serve
Serve hot for supper or as a lunch dish.

Changes from the original

The text gives quantities only for the glaze. Saucisses refers to the recipe on p. 779. The method is divided into four steps and put in the right order.

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Frequently asked questions

What are the potatoes glazed with?: 20 g butter and 40 g sugar, which should stand in a pale foam before the potatoes go in.
Why no knife?: The potatoes are glazed by shaking the pan; the book says not to use a knife.
When is the dish served?: Hot, for supper or as a lunch dish.

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