Revised 1949 recipe
From the revised edition of the Big Cookbook.
ProofreadPage 680
Kaviar er lagt på lettristet påsmurt loff; pyntes med en utskåren tynn sitronskive, endiviesalat og en aneise papirtynn reven pepperrot.
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)
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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
Add the caviar
Put caviar on lightly toasted, buttered white bread.
- 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).
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Community interpretations
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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.
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