Revised 1949 recipe
From the revised edition of the Big Cookbook.
ProofreadPage 680
Schweizerost er lagt på brød smurt med sennepsmør; pyntes med finskårne, uskrelte finklippet gressløk; pyntes med en »aspic krone« med litt salat.
Open sandwich with Swiss cheese
Swiss cheese on bread spread with mustard butter, garnished with finely snipped chives and an «aspic crown» with a little lettuce. 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
An «aspic crown» is jelly shaped like a small crown, a garnish typical of the cold tables of the time.
How to make it
- 1
Add the cheese
Spread the bread with mustard butter and lay Swiss cheese on top.
- 2
Garnish
Garnish with finely snipped chives and an «aspic crown» with a little lettuce.
Changes from the original
The original has a broken phrase about «finely cut, unpeeled …» before the chives; the word for what is cut is missing, and the phrase is left out. No quantities given.
Time machine – what changed?
Pick two different editions to see a comparison.
Community interpretations
Be the first to share your own version.
Frequently asked questions
- What is mustard butter?
- Butter mixed with mustard; the quantities are not given in the book.
- What is an aspic crown?
- A small crown of jelly (aspic) used as garnish.
Related recipes
More dishes in the same category from the archive
- Open sandwich with boiled lightly salted hamBig Cookbook
- Fried fish and tomatoesBig Cookbook
- Open sandwich with caviarBig Cookbook
- Fried roeBig Cookbook
- Open sandwich with roast vealBig Cookbook
- Tomato and egg sandwichesBig Cookbook
- Open sandwich with lobster mayonnaiseBig Cookbook
- Anchovy and eggBig Cookbook
Read also
Kommentarer
Ingen kommentarer ennå. Bli den første til å dele!