An intermediate course of coarsely cut spinach in salad dressing and hollowed tomatoes filled with grated celeriac, lemon juice and a raw egg yolk, sprinkled with pepper and dry mustard. From Erken's Stor kokebok (1949), p. 505.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 505 (falt i det fri)
The dish is among the raw-food recipes and is meant as an intermediate course, with raw spinach and tomato at its centre.
The spinach
Mix the coarsely cut spinach in a smooth salad dressing and arrange it in shells.
Fill the tomatoes
Hollow out the tomatoes and fill them halfway with grated celeriac. Sprinkle with a little lemon juice.
Egg yolk on top
Place a raw egg yolk in each tomato and sprinkle with a little pepper and dry mustard. Set the tomatoes with the spinach.
Note on raw egg
Note: The dish contains raw egg yolk and should not be served to pregnant women, the elderly, small children or the sick. Use very fresh eggs.
The text gives no quantities; ingredients are listed without amounts, with four tomatoes suggested for four servings. "Shells" is kept as the serving form. A note on raw egg is added.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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