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Warm Sandwiches

Warm sandwiches from Erken 1914: round slices of white bread filled with finely chopped ham mixed with French mustard, dipped in egg and 1 dl milk, browned in 60 g butter and sprinkled with parsley. Served warm.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 5 (falt i det fri)

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About the dish

Erken's warm ham toasts — an early Norwegian variant of French toast with a filling, from the chapter "Warm and Cold Small Dishes" in "Stor kokebok" (1914).

How to make it

  1. 1

    Prepare the bread

    Slice the white bread, remove all crusts, and cut out round slices.

  2. 2

    Fill

    Chop the ham finely and mix it with mustard to taste. Place the filling on half the slices and press a slice over each.

  3. 3

    Egg dip

    Whisk the egg well and stir in the milk. Dip the sandwiches quickly in the mixture.

  4. 4

    Fry

    Melt the butter in a pan and brown the sandwiches on both sides.

  5. 5

    Serve

    Sprinkle finely chopped parsley over and serve hot.

Changes from the original

"1 del." is interpreted as 1 deciliter of milk. The amounts of bread and ham are estimated; measurements given in modern units.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 5) → 1949 (korrekturlest, s. 8)~31% av teksten endretfjernetlagt til
Franskbrød skinke sennep, fransk sennep type 1 egg 1 del. melk 60 gr. smør 1 spiseske spiseskje finhakket persille. Franskbrødet skjæres i skiver, ski ver, alle skorper skjæres væk, vekk, og skiverne skivene utstikkes runde. Skinken hakkes fin, blandes med sennep efter smak, dette lægges paa legges på brødet, en anden annen skive presses over. Egget vispes godt, irøres melken, brødene dyppes heri et øieblik øie blikk og brunes paa lett på begge sider paa pande på panne i det smeltede smør. Den finhakkede persille strøes over. Serveres varme.

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Frequently asked questions

What kind of bread and filling are used?
White bread cut into slices, with the crusts cut off and the slices cut out round. The filling is finely chopped ham mixed with Dijon mustard to taste. A second slice is pressed over.
How are the sandwiches fried?
One egg is whisked well together with 1 deciliter of milk. The sandwiches are dipped for a moment in the egg mixture and browned on both sides in a pan with 60 g melted butter.
How are they served?
Hot, with 1 tablespoon finely chopped parsley sprinkled over. The dish serves 4 and takes around 30 minutes.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 5, in the chapter on hot and cold small dishes.

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