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Mustard Butter for Sandwiches

Mustard butter of 125 g butter, 1 tbsp French and 2 tbsp English mustard, spread on knife-back-thin slices of day-old white bread with tongue, roast, ham, goose liver, or cheese; the sandwiches are cut into 2 cm wide fingers. From Erken's Stor kokebok 1914.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 4 (falt i det fri)

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About the dish

Erken opens the sandwich section with basic rules: the white bread should be at least a full day old, cut knife-back-thin, and placed under light pressure if the sandwiches are to stand. The mustard butter is the standard spread beneath tongue, roast, ham, goose liver, or cheese.

How to make it

  1. 1

    Stir the mustard butter

    Cream the room-temperature butter pale and fluffy and mix in the French and English mustard. Season to taste.

  2. 2

    Cut the bread

    Use white bread that is at least a full day old. Cut it into pieces about 10 cm long and slice each piece lengthwise into slices as thin as the back of a knife. Cut away all the crust.

  3. 3

    Assemble

    Spread the slices with the mustard butter and lay on thin slices of tongue, roast, ham, goose liver, or cheese. Place a buttered slice on top.

  4. 4

    Cut and store

    Cut the sandwiches into fingers about 2 cm wide, or shape them square and garnish with different creamed butters. If they are to stand for a while, place them under light pressure so the bread does not dry out.

Changes from the original

The quantity notation "2 —" is interpreted as 2 tablespoons English mustard, but it is noted that English mustard is strong and can be dosed to taste. Measures are given in g and tablespoons, and "franskbrød" (French bread) is modernized to white bread (loaf).

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 4) → 1949 (korrekturlest, s. 5)~80% av teksten endretfjernetlagt til
125 200 gr. smør 1 spiseske spiseskje sennep, fransk sennep 2 type 1/2 — sennep, engelsk sennep. Til sandwiches benyttes franskbrød, som bør være mindst 1 dag gammelt. Skal sandwiches staa en tid, før de skal brukes, maa de, forat brødet ikke skal tørke, lægges under let pres. Brødet skjæres i ca. 10 cm. længde; disse skjæres igjen paa langs i skiver saa tynde som ryggen av en kniv; skorper skjæres væk. Franskbrødskiverne type Franskbrødskivene smøres paa på med sennepsmørret sennepsmøret og belægges belegges med tynde tynne skiver tunge, stek, skinke, gaaselever gåselever eller ost. Et stykke paasmurt påsmurt franskbrød lægges legges over, og sandwicherne sandwichene skjæres i ca. 2 cm. bredde. Sandwiches kan formes i firkant og paalægges forskjellig rørt smør. bredde eller stikkes ut runde.

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Frequently asked questions

What is the mustard butter made of?
125 g butter stirred together with 1 tablespoon French mustard and 2 tablespoons English mustard.
Which bread should be used?
White bread that is at least 1 day old. The bread is cut into pieces about 10 cm long, sliced lengthwise into slices as thin as the back of a knife, and the crusts cut away.
How do you keep the sandwiches from drying out?
If they are to stand for a while before serving, they are placed under light pressure.
What kind of toppings are suggested?
Thin slices of tongue, roast, ham, goose liver, or cheese. Finished sandwiches are cut about 2 cm wide, or shaped square with various creamed butters.

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