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Open sandwich with lobster mayonnaise

Lobster in mayonnaise on buttered white bread, garnished with chopped lobster roe and truffle, covered with jelly and a little shredded lettuce. From Erken's Stor kokebok (1949), p. 680.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 680 (falt i det fri)

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About the dish

The sandwich is dressed with lobster roe, truffle and jelly, in the refined style of the day for open sandwiches.

How to make it

  1. 1

    Add the lobster

    Lay lobster in mayonnaise on buttered white bread.

  2. 2

    Garnish

    Garnish with chopped lobster roe and chopped truffle. Lay jelly (aspic) over it all and a little finely shredded lettuce.

  3. 3

    Note

    Note: use pasteurised or shop-bought mayonnaise, and do not leave sandwiches with shellfish standing long at room temperature.

Changes from the original

The original gives no quantities. The last step («Note») is added for present-day food safety; the method is otherwise unchanged.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 680) → Modernised~78% of the text changedremovedadded
Hummer loff (påsmurt). hummer i majones. hummerrogn (hakket). trøffel (hakket). gelé (aspic). salat (finskåret, litt). Legg hummer i majones legges på påsmurt loff; pyntes loff.. Pynt med hakket hummerrogn og hakket trøffel, trøffel. Legg gelé (aspic) over det hele legges gelé (aspic) og litt finskåren salat. finskåret salat.. Merk: Bruk pasteurisert eller kjøpt majones, og la ikke smørbrød med skalldyr stå lenge i romtemperatur.

Note on Modernised

Ingen mengder i originalen. Det siste steget («Merk») er lagt til av hensyn til dagens mattrygghet; metoden er ellers uendret.

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Frequently asked questions

What garnishes the sandwich?
Chopped lobster roe and truffle, jelly and a little shredded lettuce.
Must the lobster be in mayonnaise?
Yes, the book uses lobster in mayonnaise as the topping.

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