Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Open sandwich with caviar

Caviar on lightly toasted, buttered white bread, garnished with a thin lemon slice, endive and grated horseradish. From Erken's Stor kokebok (1949), p. 680.

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

Be the first to rate

About the dish

The sandwich pages in the book describe the garnish as carefully as the toppings, so that the sandwiches look right on a fine cold table.

How to make it

  1. 1

    Add the caviar

    Put caviar on lightly toasted, buttered white bread.

  2. 2

    Garnish

    Garnish with a thin cut lemon slice, endive and a hint of paper-thin grated horseradish.

Changes from the original

The original gives no quantities. «En aneise» is read as «en anelse» (a hint).

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~80% of the text changedremovedadded
Kaviar er lagt loff (lettristet og påsmurt). kaviar. 1 stk sitronskive (tynn, utskåret). endiviesalat. pepperrot (revet papirtynt, en anelse). Legg kaviar på lettristet lettristet, påsmurt loff; pyntes loff.. Pynt med en utskåren tynn tynn, utskåret sitronskive, endiviesalat og en aneise papirtynn reven anelse papirtynt revet pepperrot.

Note on Modernised

Ingen mengder i originalen. «En aneise» er lest som «en anelse».

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What is the sandwich garnished with?
A thin lemon slice, endive and a hint of grated horseradish.
What kind of bread is used?
Lightly toasted, buttered white loaf bread.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!