Revised 1949 recipe
From the revised edition of the Big Cookbook.
ProofreadPage 680
Kalvestek er lagt på påsmurt brød; pyntes med tomat og agurkskiver, dyppet i fransk salatsaus. Øverst en liten »sløife« grønt.
Open sandwich with roast veal
Roast veal on buttered bread, garnished with tomato and cucumber slices dipped in French dressing and a small bow of greenery. 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
Roast veal is used as a topping and dressed with tomato, cucumber and greenery.
How to make it
- 1
Add the veal
Lay roast veal on buttered bread.
- 2
Garnish
Garnish with tomato and cucumber slices dipped in French dressing. Put a small «bow» of greenery on top.
Changes from the original
The original gives no quantities. «French dressing» is kept as a name, without a recipe.
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Community interpretations
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Frequently asked questions
- What is dipped in the dressing?
- The tomato and cucumber slices.
- What is the «bow»?
- A small bow of greenery on top of the sandwich.
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