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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. 1

    Add the veal

    Lay roast veal on buttered bread.

  2. 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.

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~81% of the text changedremovedadded
Kalvestek er lagt brød (påsmurt). kalvestek. tomat (i skiver). agurk (i skiver). fransk salatsaus (til å dyppe tomat og agurk i). grønt (en liten «sløyfe»). Legg kalvestek på påsmurt brød; pyntes brød.. Pynt med tomat tomat- og agurkskiver, agurkskiver dyppet i fransk salatsaus. Øverst Legg en liten »sløife« grønt. «sløyfe» av grønt øverst.

Note on Modernised

Ingen mengder i originalen. «Fransk salatsaus» er beholdt som navn, uten oppskrift.

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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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