Revised 1949 recipe
From the revised edition of the Big Cookbook.
ProofreadPage 679
På smørbrød belagt med stekt fiskefilet legges litt på skrå tomatskiver vekselvis med agurkskiver. Tomat og agurk skal være vendt i fransk salatsaus.
Fried fish and tomatoes
Open sandwich with fried fish and tomatoes: the bread is topped with fried fish fillet, and tomato slices are laid slightly slanting alternately with cucumber slices, tossed in French dressing. From Erken's Stor kokebok (1949), p. 679.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 679 (falt i det fri)
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About the dish
The sandwich combines fried fish with fresh vegetables in a neat arrangement. The dressing gives flavour and moisture to the tomato and cucumber.
How to make it
- 1
Add the fish
Top the open sandwich with fried fish fillet.
- 2
Add tomato and cucumber
Lay tomato slices slightly slanting, alternating with cucumber slices. The tomato and cucumber should be tossed in French dressing.
Changes from the original
The text is rewritten as steps in modern language. The book gives no amounts, and none has been added.
Time machine – what changed?
1949 (proofread, p. 679) → Modernised~68% of the text changedremovedadded
Note on Modernised
Teksten er omskrevet til steg i moderne bokmål. Boka oppgir ingen mengder, og ingen er lagt til.
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Frequently asked questions
- How are tomato and cucumber laid?
- Slightly slanting, alternately.
- What are tomato and cucumber tossed in?
- French dressing.
- What goes underneath?
- Fried fish fillet on the sandwich.
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