Open sandwiches with slices of boiled potato and tomato, finely chopped anchovy, a swirl of stiffly whipped cream and plenty of chives. From Erken's Stor kokebok (1949), p. 494.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 494 (falt i det fri)
Small open sandwiches as a starter belong among the cold small dishes in the 1949 edition.
Butter the bread
Cut the bread into finger-thick slices and butter them, not sparingly.
Add the layers
Place a thin slice of boiled potato on each slice, then a tomato slice covered with finely chopped anchovy.
Top and serve
Just before serving, lay or pipe a swirl of stiffly whipped cream on top and sprinkle generously with finely snipped chives.
The original has no amounts, only an ingredient list, so everything is listed without figures. 'Gavmild hånd' is rendered as generously.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
Potet
Kremfløte
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