Erken 1914: 120 g butter is cooked to golden brown with a nutty scent (beurre noisette), then a little salt and ¼ tsp lemon juice are added. The fried fish is sprinkled with 1 tbsp chopped parsley and the butter is poured over at once.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 343 (falt i det fri)
For fried fish, Erken wanted the butter browned to a "nut kernel" scent — what we know today as beurre noisette. The lemon juice stops the browning and adds freshness, and the parsley is sprinkled over the fish before the butter is poured over, so it sizzles and gives off its aroma at the table.
Brown the butter
Melt the butter in a small pan and let it cook until it is golden brown and smells of nuts.
Add lemon
Take the pan off the heat and stir in the lemon juice and a little salt.
Serve at once
Sprinkle the finely chopped parsley over the fried fish and pour the hot butter over at once.
"4 teaspoons lemon juice" is interpreted as ¼ teaspoon lemon juice, as the recipe's balance suggests (the OCR lost the fraction stroke). "Knife point" is given as a pinch, and the measurements are otherwise kept.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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