Recipes From The Famous Swedish Smorgasbord(144).
Visit this, favorite of mine, collection of swedish reciepes every day. Here you will find all the major
swedish reciepes. Updated all the time by your webmaster!
Anchovy Eye - Ansjovisöga
Serves 4
8 anchovy fillets, chopped
1 hard-cooked egg white, chopped
1 tomato, chopped
6 radishes, sliced
2 tablespoons chopped chive
1 raw egg yolk
Arrange chopped ingredients in circles with anchovies as inner
circle. Place egg yolk in center. The first person to take the dish
stirs ingredients until well mixed. (Category: Cold Dishes).
Anchovy Paste - Ansjovispasta
Serves 4
10 anchovies
1 onion, chopped
1 hard-cooked egg, chopped
juice from anchovies
Garnish:
parsley
Clean anchovies and chop finely. Combine with onion, egg and
a little juice to moisten. Pack paste in small mold or cup. Chill,
unmold and serve garnished with parsley.(Category: Cold Dishes)
Anchovies With Parsley - Ansjovis Med Persilja
Serves 4
16 swedish anchovy fillets
1 cup milk
parsley
Coating:
1 tablespoon flour
1 egg, slightly beaten
2 tablespoons fine cracker crumbs
To fry:
butter
Soak anchovy fillets in milk for 30 minutes. Drain. Bend fillets
double, roll in flour, dip into egg and roll in cracker crumbs. Fry
in butter until brown and serve with fried parsley sprigs. (Category:
Hot Dishes).
Baked Potatoes - Ugnsbakad Potatis
Serves 4
8 medium potatoes
2 tablespoons butter
1 tablespoon chopped parsley
1 tablespoon lemon juice
salt and pepper
Scrub potatoes well and bake in hot oven(450 degrees F.) 45 minutes,
or until potatoes are soft when pressed together with the fingers.
Remove from oven and make 2 gashes in center of potatoes in
form of a cross. Mix butter with parsley and lemon juice and insert
a piece of micture in each potato. Season with salt and pepper and
serve piping hot. (Category: Vegetables).
Baker´s Potatoes - Bagarpotatis
Servers 4
3 cups sliced cooked potatoes
2 onions, sliced
salt and pepper
2 tablespoons pork dripping
1 cup meat stock
Arrange potatoes and onions in alternate layers in greased baking
dish. Dot with dripping and bake for 10 minutes in moderate oven
(350 degrees F.). Add stock and bake 30 minutes. (Category: Vegetables).
Béchamel Sauce - Béchamelsås
Serves 4
1 1/2 tablespoons butter
1 1/2 tablespoons flour
1 1/2 cups strained stock
1/2 cup cream
salt and pepper
Melt butter and blend in flour. For fish dishes, add fish stock
gradually and for meat or vegetable dishes add meat or vegetable
stock. Cook 10 minutes, stirring gradually. Add cream and season.
Heat well before serving. (Category: Sauces).
Berlin Cheese - Berlinersylta
Serves 4
1 pound veal
1/2 pound fat pork
1/4 pound smoked ham
3/4 cup water or stock
1/4 teaspoon saltpetre
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon grated nutmeg
1/2 teaspoon ginger
1 tablespoon chopped onion
water or stock for boiling
Wipe meat with damp cloth and grind 4 times. Cut pork and ham
into small cubes. Combine meat and seasonings and blend well.
Add water or stock gradually. Form mixture into a roll, wrap in
muslin bag and simmer in salted water or stock 1/2 hour. Place
small plate in bottom of kettle to avoid muslin burning. Remove
"cheese" and place in press under heavy weight until cold. Remove
muslin and store in light brine. Serve "cheese" cut into thin slices.
(Category: Curing And Preserving).
Bird´s Nest - Fågelbo
Serves 4
8 anchovy fillets
1 tablespoon chopped onion
1 tablespoon chopped dill
1 raw egg yolk
Arrange chopped ingredients in circles with anchovies as inner
circle. Place egg yolk in center. The first person to take the dish
stirs ingredients until well mixed. (Category: Cold Dishes).
Boiled Tongue - Kokt Tunga
Serves 4
1 pickled beef tongue
water
1 onion, sliced
1 carrot, sliced
1 leek
1 bay leef
6 white peppercorns
6 whole allspice
1 teaspoon salt
Soak tongue in cold water for 12-24 hours. Drain. Cover with
water and bring to boiling point. Skim and add other ingredients.
Simmer for 3 hours or until tender. Drain, remove skin and roots
and put back into stock until cold. Cut into thin slices and serve
with remoulade sauce or shredded horseradish. (Category: Meat).
Bologna Au Gratin - Gratinerad Falukorv
Serves 4
3/4 pound bologna, sliced
1 tablespoon prepared mustard
4 tomatoes, sliced
2 tablespoons grated cheese
1 tablespoon butter
Spread bologna with mustard and arrange in alternate layers
with tomatoes in buttered baking dish. Cover with grated cheese
and dot with butter. Bake in moderate owen(350 degrees F.) 20
minutes. (Category: Meat And Sausages).
Bologna Salad Bowl - Falukorvssallad
Serves 4
1 clove garlic
1 cup diced bologna
1/2 cup diced cooked potatoes
1/2 cup diced apples
3 tablespoons cucumber, cut into strips
1 red pepper, cut into strips
1 cup mustard dressing
Garnish:
chopped chive
Rub salad bowl with cut surface of garlic. Toss ingredients together
and chill. Shortly before serving pour dressing over salad, toss
lightly together and sprinkle with chopped chive. (Category: Salads).
Breaded Pigs´ Feet - Griljerade Grisfötter
Serves 4
cooked pigs´ feet
Coating:
1 tablespoon flour
1 egg, beaten
2 tablespoons cracker crumbs
To fry:
1 1/2 tablespoons butter
1 1/2 tablespoons oil
Prepare pigs´ feet and cook. Remove bones, while still warm, place
in press and allow to cool. Roll in flour, dip in eggs and cracker
crumbs and fry in butter and oil until golden brown. Serve with
vinegar and pickled beets. (Category: Meat And Sausages).
Brine For Sausage, Head Cheese Etc. - Saltlake För Korv, Pressylta Etc.
Serves 4
2 1/2 quarts water
2 1/2 cups salt
1 1/2 cups sugar
2 teaspoons saltpetre
Mix all ingredients and bring to boiling point. Allow to cool. (Category:
Curing And Preserving).
Broiled Fresh Herring - Halstrad Strömming
Serves 4
4 small herring
salt
pepper
butter
Clean fish without boning, but removing heads. Rub with salt and
leave 10 minutes. Wipe. Score skin in 3 or 4 places. Place on
greased broiler rack, brush with butter, sprinkle lightly with pepper
and broil in preheated broiler under moderate heat until brown,
turning once. Serve with Maitre d´Hotel Butter or parsley butter.
Prepare broiled trout the same way without scoring skin. Serve
with dill butter. (Category: Hot Dishes).
Broiled Smoked Herring - Halstrad Böckling
Serves 4
4 small smoked herring
2 tablespoons butter
1 tablespoon lemon juice
Wipe herring, brush with melted butter and place on greased
broiler rack. Broil in preheated broiler under moderate heat,
turning once. Heat rest of butter until golden, add lemon juice
and pour over fish. (Category: Hot Dishes).
Calf´s Brain Fritters - Medaljonger På Kalvhjärna
Serves 4
1 set calf´s brain
1 teaspoon salt
1 teaspoon vinegar
1 tablespoon butter
1 1/2 tablespoons flour
1 cup stock
2 tablespoons cream
salt and pepper
1 egg yolk
Coating:
2 tablespoons flour
1 egg, beaten
2 tablespoons cracker crumbs
To fry:
oil or fat
Soak brains in cold water for 30 minutes, remove membranes and
simmer for 10 minutes in water to which salt and vinegar has been
added. Drain and chop finely. Melt butter and sauté brain, stir in
flour and blend well. Add stock and cream gradually, season,
remove saucepan from heat and stir in egg yolk. Chill. Form
mixture into small patties, dip in flour, eggs and cracker crumbs
and fry in hot shallow fat or oil until brown. (Category: Meat And
Sausages).
Capers Eggs - Kaprisägg
Serves 4
4 hard-cooked eggs, sliced
1 hard-cooked egg yolk
1 tablespoon capers
6 anchovy fillets
4 tablespoons olive oil
2 tablespoons lemon juice
dash pepper
Garnish:
lettuce
Rub egg yolk, capers and anchovies through a sieve, add oil, drop
by drop, blending well, then add lemon juice and pepper. Arrange
egg slices on lettuce and press paste through pastry tube, forming
a small top on each slice. (Category: Eggs).
Caviar Medals - Kaviarmedaljonger
Serves 4
3 tomatoes, sliced
2 hard-cooked eggs, sliced
1/2 cup swedish caviar
Garnish:
lettuce
Arrange tomato slices on crisp lettuce, top with egg slices and
place a top of caviar on each egg slice. (Category: Cold Dishes).
Chicken In Horseradish Mayonnaise - Höns I Pepparrotsmajonnäs
Serves 4
1 cup shredded cooked chicken
1/2 cup shredded cooked celeriac
1 cup shredded apples
1 1/2 cups mayonnaise thinned with 1/2 cup heavy cream, whipped
1 tablespoon prepared mustard
2 tablespoons horseradish
Garnish:
shrimps
asparagus tips
Combine all ingredients and season. Arrange on dish and garnish
with shrimps and asparagus. (Category: Salads).
Chicken Mousse - Kyckling Mousse
Serves 4
2 cups cooked chicken
2 cups heavy cream
salt and pepper
2 tablespoons madeira
1 tablespoon unflavored gelatin
1/2 cup cold water
1 cup chicken stock
Garnish:
hard-cooked egg white
mushrooms
canned fruit
lettuce
grapes
Grind meat twice, add a little cream and mix to a thick paste. Rub
through sieve, whip rest of cream and add to mixture. Season with
salt, pepper and madeira. Soften gelatin in cold water and dissolve
half in 3 tablespoons chicken stock. Add to chicken and mix well.
Dissolve rest of gelatin in remaining stock and pour a layer into
rinsed mold. Allow to set and decorate with strips of egg white,
sliced mushrooms and pieces of fruit. Pour over rest of aspic,
allow to set and fill mold with chicken mousse. Chill until firm,
unmold and garnish with lettuce and grape halves. (Category: Meat).
Christmas Ham - Julskinka
Serves 4
1 cured ham about 10 pounds(see cured ham)
20 whole allspice
2 bay leaves
Wipe ham in damp cloth and place in kettle with fat side up. Cover
with cold water and bring to boiling point. Skim and add seasonings.
Simmer 4 hours or until tender. Take up ham, skin and
allow to cool in liquid. Glaze.
If meat thermometer is used, insert into center of thickest part of
ham. Be sure bulb of thermometer does not touch bone or fat.
Simmer until thermometer registers 175 degrees F. Remove skin and
allow to cool.
Christmas ham may be baked instead of boiled. Soak ham in cold
water for a few hours, wipe and place fat side up on rack of pan.
Insert meat thermometer into thickest part of ham and place in
moderate oven(300 degrees F.) until thermometer registers 175 degrees F.
Remove skin and allow to cool. Glaze. (Category: Meat And Sausages).
Christmas Sausage - Julkorv
Serves 4
1 pound lean pork
1 pound beef
1 pound fat pork
1 pound cooked potatoes
1 quart scalded cold milk
1/2 pint stock
2 tablespoons salt
1 teaspoon pepper
1 teaspoon allspice
1/2 teaspoon cloves
1/2 teaspoon thyme
1/2 teaspoon ginger
1 tablespoon potato flour
Salpetre mixture:
1 1/2 tablespoons salt
1 tablespoon sugar
1/2 tablespoon saltpetre
Grind lean pork and beef 5-6 times. Grind fat pork and potatoes
once. Knead well and add gradually cold milk and stock. Stir for
at least 10 minutes. Season and add potato flour. Stuff cleaned
pig casings with sausage meat, tie both ends and rinse in cold
water. Prick casings with fork, rub with saltpetre mixture and
leave 24 hours. Keep in light brine until needed but no longer
than 4-5 days. (Category: Curing And Preserving).
Cod Liver Au Gratin - Gratinerad Torsklever
Serves 4
1/2 pound cod liver
1/2 pound cod roe
salt
1 1/2 cups white sauce
1 teaspoon grated lemon peel
1 egg yolk
1 tablespoon cracker crumbs
1 tablespoon butter
Wipe cod liver and roe with damp cloth and drop into boiling water.
Add salt and boil 10 minutes. Drain. Arrange liver in greased
baking dish and cut roe into small pieces. Prepare sauce, add
lemon peel, roe and egg yolk and pour over liver. Sprinkle with
cracker crumbs, dot with butter and bake in moderate oven(350 degrees
F.) 20 minutes. (Category: Hot Dishes).
Cod Roe Salad - Torskromssallad
Serves 4
1 pound cod roe
salt
1 tablespoon vinegar
6 tablespoons salad oil
2 tablespoons lemon juice
1 tablespoon curry
Garnish:
lettuce
lemon wedges
Wipe roe in damp cloth, drop into boiling water, add salt and
vinegar and boil 20 minutes or more if roes are big. Drain, rinse
in cold water and remove membrane. When cold stir in oil gradually.
Add lemon juice, curry and salt. Chill and serve on lettuce. Garnish
with lemon wedges. (Category: Salads).
Court Bouillon
1 quart water
1 1/2 tablespoon salt
1 onion, sliced
1 carrot, sliced
1/2 cup diced celeriac
1 sprig parsley
1 sprig thyme
1 bay leaf
8 white peppercorns
3 whole cloves
fish heads and trimmings
1 tablespoon lemon juice
Place all ingredients in kettle, bring to boiling point and skim.
Simmer 45 minutes, strain and place in cold place.
For salmon or trout a less seasoned court bouillon is preferable.
To every quart of water add: 1 tablespoon salt, 1 clove, 6 white
peppercorns, 1/2 bay leaf, 1 sprigg dill. (Category: Hot Dishes).
Crayfish - Kräftor
Serves 4
30 crayfish
2 1/2 quarts water
6 tablespoons salt
dill with heads
Wash crayfish, which should be alive, in cold water. Boil water,
salt and dill and plunge 10 crayfish into boiling water. Put lid on
and bring to boiling point. Add 10 more crayfish, bring to boiling
point and add remaining crayfish. Cook 10 minutes, take up and
place in a jar. Pour over strained stock and add fresh dill. Place in
cold place 10-12 hours. Take up and garnish with fresh dill when
served. (Category: Cold Dishes).
Creamed Spinach - Stuvad Spenat
Serves 4
1 1/2 pounds spinach
1 tablespoon butter
1 tablespoon flour
1 cup milk
salt and pepper
1 tablespoon chopped chive
Garnish:
hard-cooked egg halves
Wash spinach and place in saucepan, do not add water. Cover
tightly and cook over low heat 10 minutes. Drain. Melt butter, stir
in flour and cook until smooth. Add milk gradually and season
with salt and pepper. Add spinach and chive and cook 5 minutes.
Garnish with egg halves. (Category: Vegetables).
Creamed Sweetbreads - Stuvad Kalvbräss
Serves 4
1 pair sweetbreads
1 cup béchamel sauce
2 tablespoons sherry
1 egg yolk
Precook sweetbreads, chop and add to sauce. Season and add
sherry. Remove from heat, add egg yolk and serve in omelets or
croustades. (Category: Meat And Sausages).
Cucumber Salad, Odl Fashioned - Gammaldags Gurksallad
Serves 4
1 cucumber, cut into thin slices
1/2 teaspoon salt
Dressing:
1/2 cup vinegar
2 tablespoons water
2 tablespoons sugar
dash pepper
Garnish:
chopped parsley
Sprinkle cucumber with salt and press lightly between two plates.
Drain slices and arrange in glass bowl. Mix dressing, chill and pour
over cucumber. Sprinkle with parsley. (Category: Salads).
Curing Of Beef, Tongue etc.(Quick Process) - Snabbsaltning Av Oxkött, Tunga Etc.
Serves 4
2 pounds beef or tongue
Saltpetre mixture:
4 tablespoons salt
2 tablespoons sugar
1/2 tablespoon saltpetre
Brine:
1 1/2 quart water
1 1/2 cup salt
3 tablespoons sugar
Wipe meat and rub with saltpetre mixture. Leave until next day
and turn occasionally. Bring brine to boiling point, skim and pour
over meat. Place under heavy weight to keep meat under brine.
After 3-4 days add equal amount of water to brine and simmer
meat until tender. Meat prepared like this keeps 3-4 weeks. Brine
may be reboiled during this time. (Category: Curing And Preserving).
Curing Of Christmas Ham(Quick Process) - Snabbsaltning Av Julskinka
Serves 4
10 pounds ham
3 pounds salt
1 1/4 cups sugar
1 tablespoon saltpetre
9 quarts water
Wipe ham with damp cloth. Mix salt, sugar and saltpetre and rub
ham with 2 tablespoons of mixture. Leave for 6 hours. Make brine
of rest of mixture and boiling water. Skim, cool and pour over
ham. Place under heavy weight, to keep under brine, for 2 weeks.
(Category: Curing And Preserving).
Curried Shrimp - Räkor I Curry
Serves 4
1 pound cooked shrimp
1 onion, chopped
1 tablespoon butter
1 teaspoon thyme
1 bay leaf
1/2 teaspoon grated nutmeg
1/2 teaspoon curry
2 cups fish stock
salt and pepper
1/2 tablespoon flour
2 tablespoons cream
1 egg yolk
Clean shrimp. Cook onion in butter until tender, but not brown,
add seasonings and simmer 5 minutes. Add stock gradually and
simmer 10 minutes. Strain, reheat and thicken with flour. Add
shrimp, remove saucepan from stove and stir in egg yolk and cream.
(Category: Hot Dishes).
"Dip In The Pot" - Dopp I Grytan
Serves 4
2 quarts stock from Christmas ham
1 quart stock from Christmas sausage or
1 quart unsalted meat stock
bread
Remove fat from stock and heat stock. It is an old custom to have
a large kettle of hot "Pot liquor" standing on the stove. Every one
dips slices of bread into the pot. (Category: Meat And Sausages).
Egg Ring With Kidney Stew - Äggkrans Med Njurstuvning
Serves 4
6 eggs
2 1/2 cups milk
1 teaspoon salt
dash pepper
1/2 tablespoon butter
2 tablespoons chopped parsley
2 cups kidney stew
Beat eggs slightly, add milk and seasonings. Butter a ring and
sprinkle with parsley. Pour egg mixture into ring and set in pan
of hot water. Cover with lid or greaseproof paper and bake in
moderate oven(350 degrees F.) 30 minutes. Fill center with kidney stew.
(Category: Eggs).
Eggs In A Coat - Köttfärssvepta Ägg
Serves 4
4 hard-cooked eggs
1 egg white, slightly beaten
1/2 pound sausag4e meat
2 anchovy fillets, chopped
Coating:
1 egg, slightly beaten
2 tablespoons sieved cracker crumbs
To fry:
oil
Shell eggs. Brush with egg white. Mix sausage meat with anchovies
and cover eggs with mixture. Dip in beaten egg, roll in crumbs and
fry in hot deep fat until brown. Cut into halves lengthwise and
serve with tomato sauce. (Category: Eggs).
Eggs In Caviar Sauce - Ägg I Kaviarsås
Serves 4
4 hard-cooked eggs
1 1/2 cup white sauce
3 tablespoons swedish caviar
Garnish:
parsley
Keep hard-cooked eggs warm. Add caviar to sauce and heat
thoroughly. Cut eggs into halves lengthwise and pour over sauce.
Sprinkle with chopped parsley.
Substitute curry or mustard for caviar.
Add diced cooked lobster or shrimp to sauce. Omit caviar. (Category:
Eggs).
Eggs In Sharp Sauce - Ägg I Skarpsås
Serves 4
4 hard-cooked eggs
1 1/2 cups sharp sauce
1/2 cup cooked shrimps
Cut hard-cooked eggs into halves and cover with sharp sauce.
Garnish with shrimps. (Category: Eggs).
False Matjes Fillets - Falsk Matjesill
Serves 4
2 salt herring
1 pint milk
1 1/2 tablespoons sugar
1/2 teaspoon saltpetre
1 bay leaf
3 whole allspice
Garnish:
dill
chive
Clean herring, without rinsing in water, and remove heads. Place
in jar. Dissolve sugar and saltpetre in hot milk, allow to cool and
pour over herring. Add spices and leave in cold place for one week.
Take up fish, drain and fillet. Cut fillets into 1/2 inch slices and
sprinkle with chopped dill and chive. (Category: Cold Dishes).
Fillings For Omelet - Fyllningar Till Omeletter
Serves 4
Chive: - Add chopped chive to beaten eggs before cooking.
Bacon: - Sauté diced bacon and potatoes and mix with eggs
before cooking.
Kidney: - Sautéed kidneys may be spread over omelet before
folding.
Mushroom: - Add sliced sautéed mushrooms to egg mixture before
cooking or sprinkle cooked omelet with mushrooms before folding.
Shrimp: - Spread shrimp in wine or curry sauce over omelet
before folding.
Sweetbread: - Fill omelet with well seasoned stewed or sautéed
sweetbreads.
Spinach: - Spread omelet with creamed spinach before folding.
Tomato: - Sauté tomatoes with bacon or smoked ham and fill
omelet with mixture. (Category: Eggs).
Fish Au Gratin - Fiskgratin
Serves 4
1 pound fillets of sole
salt
court bouillon
2 cups mornay sauce
1 tablespoon grated cheese
1 tablespoon cracker crumbs
Wipe and salt fillets and simmer in court bouillon 10 minutes.
Remove fish and prepare sauce with strained fish stock. Place
fish in buttered baking dish and pour over sauce. Sprinkle with
cheese and cracker crumbs and place in hot oven(425 degrees F.) for
about 10 minutes.
Add cooked lobster meat or canned mussels to fish, before pouring
sauce over. Garnish with truffle.
Cover cooked fish with sautéed mushrooms and cooked shrimps
and pour over sauce. Garnish with shrimps.
Bake in scallop shells and pipe mashed potatoes around edge. (Category:
Hot Dishes).
Fish Casserole - Fiskgryta
Serves 4
2 onions, chopped
1/2 tablespoon butter
1 1/2 cups flaked cooked fish
2 cups sliced cooked potatoes
1 cup sliced tomatoes
2 tablespoons chopped parsley
1/2 teaspoon worcestershire sauce
salt and pepper
1 tablespoon cracker crumbs
1 tablespoon butter
Cook onions in butter until tender but not browned. Fill greased
casserole with alternate layers of fish, potatoes, tomatoes, onions
and parsley. Season with salt, pepper and worcestershire sauce
between layers. Sprinkle top with cracker crumbs and dot with
butter. Bake in hot oven(450 degrees F.) 10-15 minutes. (Category:
Hot Dishes).
Fish In A Coat - Fisk I Kapprock
Serves 4
4 small smoked herring
Stuffing:
2 tablespoons butter
1 tablespoon chopped chive or dill
To fry:
1 tablespoon butter
Clean herring, removing bones but not skin. Mix butter with chive
or dill and stuff fish with mixture. Wrap each fish in greased,
greaseproof paper and fry packets in butter over slow heat until
paper is brown.
Fresh herring, trout or mackerel may be prepared the same way. (Category:
Hot Dishes).
Fish In Aspic - Fiskaladåb
Serves 4
1 1/2 pounds salmon or mackerel
court bouillon
salt and pepper
Aspic:
2 tablespoons unflavored gelatin
1/4 cup cold water
2 cups fish stock
2 egg whites
2 egg shells, crushed
Garnish:
shrimps
green peas
tomatoes
lettuce
Clean fish, rub withnsalt and leave 10 minutes. Cut into slices and
simmer in prepared court bouillon for about 10 minutes. Drain
fish and remove skin and bones, which are put back into fish stock
to simmer 10 minutes longer. Soften gelatin in cold water, then
beat with egg whites, egg shells and strained fish stock. Bring
slowly to boiling point, beating constantly and simmer for a few
minutes. Strain liquid through cheese cloth, season and chill until
it begins to thicken. Pour a thin layer of aspic into rinsed mold
and allow to set. Decorate with shrimps, peas and sliced tomatoes
and cover with aspic. Place pieces of fish on top and add now
alternate layers of aspic, garnish and fish. Chill until set and
unmold on crisp lettuce.
Arrange cooked fish on serving dish. Omit gelatin and pour fish
stock over. Chill. Serve with sour creme, mustard mayonnaise or
shredded horseradish. (Category: Cold Dishes).
Fish Ragout - Fiskragu
Serves 4
2 small fish fillets
salt
1 cup court bouillon
1/2 cup white wine
1 tablespoon butter
1/2 cup sliced mushrooms
1 can mussels
1/2 tablespoon flour
1/2 cup cooked shrimps
salt and pepper
1 egg yolk mixed with 2 tablespoons cream
Wipe and salt the fish. Poach fillets in court bouillon and white
wine until tender. Drain. Sauté mushrooms and mussels in butter,
blend in flour and add fish stock gradually. Allow to simmer
10 minutes. Add shrimps, flaked cooked fish and season. Remove
from heat and stir in egg and cream mixture. (Category: Hot Dishes).
Fish With Jerusalem Artichokes - Fisk Med Jordärtskockor
Serves 4
1 pound cod, haddock, flounder or pike
salt
court bouillon
2 cups mornay sauce
1 pound cooked jerusalem artichokes
1 tablespoon cracker crumbs
1 tablespoon butter
Clean fish, sprinkle with salt and leave 10 minutes. Place in kettle,
cover with cold court bouillon and bring to boiling point. Simmer
15 minutes. Remove skin and bones, which are put back into stock
to simmer 15 minutes more. Strain stock and use for sauce. Place
fish in buttered baking dish with jerusalem artichokes and pour
over sauce. Sprinkle with cracker crumbs and dot with butter.
Place in hot oven(425 degrees F.) 10 minutes. (Category: Hot Dishes).
Fish Vol-Au-Vent - Fiskragu I Vol-Au-Vent
Serves 4
1 cup butter
2 cups flour
1/2 cup ice water
fish ragout
Prepare puff paste and roll out to 1 inch thickness. Cut a circle
about 8 inches in diameter, cutting around the edge of a plate,
placed on paste. Place circle on baking sheet. Cut another circle
8 inches in diameter. With a smaller plate cut another circle inside
the large one. Remove center and place ring on baking sheet. Cut
rest of pastry into strips. Arrange strips in lattice design on baking
sheet. Bake pastry in hot oven(450 degrees F.) about 8 minutes. Reduce
temperature to 350 degrees F. and bake 30 minutes. Put ring on top of
circle, fill vol-au-vent with hot fish ragout and cover with lattice
design. (Category: Hot Dishes).
French Omelet - Fransk Omelett
Serves 4
4 eggs
1/2 teaspoon salt
dash pepper
4 tablespoons water
Beat eggs just enough to mix whites and yolks. Add salt, pepper
and water. Melt butter in an omelet pan and pour mixture into pan.
As mixture thickens on bottom and sides, prick it with a fork, so
that mixture on top penetrates cooked mixture. While mixture is
still soft, fold over and serve. (Category: Eggs).
Fried Cod Roe - Stekt Torskrom
Serves 4
1 pound cod roe
water for boiling
salt
2 tablespoons grated horseradish
Coating:
2 tablespoons flour
salt and pepper
To fry:
2 tablespoons butter
Garnish:
lemon wedges
lettuce
Wipe roe with damp cloth, wrap in cheesecloth and lower into
boiling water. Add salt. Boil for 20 minutes or more depending
on size. Drain and allow to cool. Cut into thick slices. Mix flour
with a little salt and pepper and dip slices in mixture. Fry golden
brown in butter. Arrange slices on plate. Fry horseradish lightly
in butter, add a little hot water and pour over roe. Garnish with
lemon wedges and lettuce. (Category: Hot Dishes).
Fried Herring - Stekt Strömming
Serves 4
1 1/2 pounds herring
salt
Coating:
bread crumbs, rye or whole wheat flour
To fry:
2 tablespoons butter
Clean herring, removing heads. Rinse well in cold water and drain.
Rub with salt and leave 10 minutes. Dip in bread crumbs or flour
and fry in butter until golden brown. (Category: Hot Dishes).
Fried Herring In Vinegar Dressing - Ättiksströmming
Serves 4
16 fillets of fried herring
1 red onion, sliced
2 bay leaves
Dressing:
1 cup white vinegar
1/4 cup water
3 tablespoons sugar
Arrange newly fried fish, onion and bay leaves in alternate layers
in jar. Mix dressing and pour over fish. (Category: Cold Dishes).
Fried Sweetbreads - Stekt Kalvbräss
Serves 4
1/2 pair sweetbreads
Coating:
1 egg, beaten
2 tablespoons cracker crumbs
salt and pepper
To fry:
2 tablespoons butter
Precook sweetbreads and cut into thick slices. Dip in egg, roll in
cracker crumbs and season. Fry in butter until golden brown. (Category:
Meat And Sausages).
Fruit And Vegetable Salad - Frukt- Och Grönsakssallad
Serves 4
2 apples, diced
1 cup seedless grape halves
1 banana, sliced
1 pear, diced
1/2 cup cooked peas
1 can asparagus tips
1 cup mayonnaise thinned with 4 tablespoons heavy cream, whipped
Garnish:
grapes
Combine all ingredients in salad bowl and garnish with grape
halves. Chill. (Category: Salads).
Garlic-Eggs - Vitlöksägg
Serves 4
4 hard-cooked eggs
5 cloves garlic
5 anchovy fillets
1 tablespoon olive oil
pepper
Garnish:
Tomatoes
Keep hard-cooked eggs warm. Cook garlic in salted water 5 minutes,
drain and crush together with anchovies in mortar. Add oil drop
by drop till a smooth paste and season with pepper. Cut eggs lengthwise
into halves and spread with mixture. Garnish with half tomato
slices. (Category: Eggs).
Glazed Eggs - Glaserade Ägg
Serves 4
Stuffed egg halves
Aspic:
1 tablespoon unflavored gelatin
1/4 cup cold water
1 1/2 cup boiling stock
Soften gelatin in cold water, dissolve in boiling stock and chill until
it begins to thicken. Pour aspic slowly over eggs, until well glazed.
(Category: Eggs).
Glazed Onions - Glaserade Lökar
Serves 4
1 pound small onions
2 teaspoons sugar
1 teaspoon salt
1 1/2 tablespoons butter
1 cup water
Peel onions and place in frying pan. Sprinkle with sugar and salt.
Add butter and water and allow to simmer until water has
evaporated. Fry slowly until onions are glazed. (Category: Vegetables).
Glazier´s Herring - Glasmästarsill
Serves 4
2 salt herring
2 red onions, sliced
2 tablespoons diced horseradish
1/2 carrot, sliced
1 whole ginger
2 bay leaves
10 white peppercorns
Dressing:
1 cup white vinegar
2 tablespoons water
1/2 cup sugar
Clean fish and soak overnight in cold water. Drain and cut crosswise
into 1/2 inch slices without removing bones. Arrange herring
and dry ingredients in alternate layers in glass jar. Mix dressing
and bring to boiling point. Chill and pour over herring. Let stand
in cool place for 4 days. Serve directly from jar. (Category: Cold Dishes).
Glazing Of Christmas Ham - Griljering Av Julskinka
Serves 4
1 boiled or baked ham
Glaze:
1 egg, beaten
1 tablespoon prepared mustard
1/2 tablespoon sugar
2 tablespoons cracker crumbs
Brush ham with egg and mustard, speinkle with sugar and cracker
crumbs and bake in moderate oven(350 degrees F.) until golden brown.
(Category: Meat And Sausages).
Golden Caviar - Skimrande Kaviar
Serves 4
1/2 pound whitefish roe
1 1/2 tablespoons salad oil
1/2 tablespoon chopped onion
salt and pepper
1 tablespoon lemon juice
Garnish:
lemon wedges
Combine roe, oil and onion and season with salt, pepper and lemon
juice. Chill and serve garnished with lemon wedges. (Category: Cold
Dishes).
Goose Eye - Gåsöga
Serves 4
8 anchovy fillets, chopped
1 1/2 tablespoons chopped onion
1 tablespoon capers
2 tablespoons chopped pickled beats
1 raw egg yolk
Arrange chopped ingredients in circles with anchovies as inner
circle. Place egg yolk in center. The first person to take the dish
stirs ingredients until well mixed. (Category: Cold Dishes).
Green Salad With Sharp Sauce - Grönsallad Med Skarpsås
Serves 4
1 head lettuce, shredded
3 tomatoes, sliced
1/2 cucumber, sliced
1 cup sharp sauce
Garnish:
chopped egg white
Toss together all ingredients in salad bowl and garnish with chopped
egg white. (Category: Salads)
Ham And Egg Casserole - Skink- Och Ägglåda
Serves 4
1/2 pound smoked ham
1 tablespoon butter
4 eggs
1/2 cup tomato juice
salt and pepper
few drops worcestershiresauce
Cut ham into strips and place in greased casserole. Break eggs on
top and place casserole in moderate oven(350 degrees F.) until eggs are
firm. Heat tomato juice, season and pour over eggs. (Category: Meat And
Sausages).
Ham Custard - Skinka Med Äggröra
Serves 4
1/4 pound smoked ham, diced
3 tablespoons tomato catchup
3 eggs
2 cups milk
1 tablespoon flour
salt and pepper
Sauté ham and place in casserole. Cover with tomato catchup.
Beat eggs with milk and flour, season and pour mixture over ham.
Place in moderate oven(350 degrees F.) for 30 minutes or until eggs
are firm. (Category: Meat And Sausages).
Ham In Aspic - Skinkaladåb
Serves 4
1 cup diced cooked ham
1 cup cooked peas
1 pint jellied consommé of veal
Heat consommé and cover bottom of individual molds with layer.
Allow to set and decorate with peas. Cover with consommé and
continue with alternate layers of ham, consommé and peas. Chill
and unmold when set. (Category: Meat).
Head Cheese - Pressylta
Serves 4
1/2 hogs head(4 pounds)
2 pounds lean pork
water for boiling
2 tablespoons salt
6 whole allspice
6 white peppercorns
1 bay leaf
2 cloves
Spices for headcheese:
1 1/2 tablespoons salt
1 teaspoon white pepper
1/2 teaspoon allspice
1/2 teaspoon cloves
Clean head and singe off hair. Cut off ears and clean teeth with
stiff brush. Remove brain. Soak in cold water overnight, changing
water frequently. Place head and pork in kettle, cover with water
and bring to boiling point. Skim, add seasonings and simmer 2
hours or until tender. Take up meat and cut rind away from head.
Line deep bowl with muslin wrung out in hot water and cover with
pieces of rind(rind side down). Cut meat in thin slices and arrange
fat and lean meat in alternate layers. Season between each layer.
Cover top with rind, tie up tightly in muslin and lower into liquid.
Let simmer 10 minutes. Remove "cheese" and place in press under
heavy weight for 12 hours. Remove muslin and keep in light brine
until needed. (Category: Curing And Preserving).
Herring Balls - Böcklingbollar
Serves 4
4 small smoked herring
2 hard-cooked eggs, chopped
1/2 tablespoon butter
salt and pepper
To fry:
2 tablespoons butter
Garnish:
chive
Clean and fillet herring. Chop finely and mix with eggs and butter.
Season with salt and pepper and form mixture into small balls.
Fry golden brown in butter and garnish with chopped chive. (Category:
Hot Dishes).
Herring Casserole 1 - Strömmingslåda 1
Serves 4
1 pound small herring
salt
2 onions, sliced
2 tablespoons chopped dill
2 tablespoons chopped parsley
1/2 cup tomato juice
2 tablespoons cream
1 tablespoon lemon juice
2 tablespoons butter
2 tablespoons cracker crumbs
Clean and bone herring. Rub with salt and leave 10 minutes. Cover
bottom of greased baking dish with onion, sprinkle with dill and
parsley and arrange herring on top. Sprinkle with rest of dill and
parsley. Combine tomato juice, cream and lemon juice, season and
pour mixture over fish. Sprinkle with cracker crumbs, dot with
butter and bake in hot oven(450 degrees F.) 25 minutes. (Category:
Hot Dishes).
Herring Casserole 2 - Strömmingslåda 2
Serves 4
1 pound small herring
8-10 anchovy fillets
3 cooked potatoes, sliced
1 tablespoon prepared mustard
4 tomatoes, sliced
2 tablespoons cracker crumbs
2 tablespoons butter
Clean, bone and fillet fish. Rinse well in cold water and drain.
Place a piece af anchovy fillet on each herring fillet and roll. Cover
bottom of buttered baking dish with potato slices, spread with
mustard, arrange herring rolls on top and cover with tomato slices.
Sprinkle with cracker crumbs, dot with butter and bake in hot
oven(450 degrees F.) 25 minutes.
Substitute caviar butter, dill butter or chive butter for anchovies.
(Category: Hot Dishes).
Herring En Brochette - Strömming På Spett
Serves 4
1 1/2 pounds herring
salt
Coating:
1 egg
3/4 cup milk
2 teaspoons baking powder
salt and pepper
1 1/4 cups flour
To fry:
oil
Clean herring, removing heads. Rinse well in cold water and drain.
Rub with salt and leave 10 minutes. Beat egg yolk with milk, baking
powder, salt, pepper and flour until smooth. Fold in stiffly beaten
egg white. Arrange herring on skewers, dip in batter and fry in
hot deep fat until golden brown. Serve with lemon wedges and
fried parsley. (Category: Hot Dishes).
Herring Eye - Sillöga
Serves 4
3 tablespoons herring salad
2 tablespoons chopped leek
2 tablespoons chopped hard-cooked egg white
1 fillet of salt herring, chopped
1 raw egg yolk
Arrange ingredients in circles with herring salad as inner circle.
Place egg yolk in center. (Category: Cold Dishes).
Herring Salad - Sillsallad
Serves 4
1 salt herring
1/2 cup diced cooked poatoes
1/2 cup diced pickled beets
2 tablespoons chopped pickled gherkin
1/2 cup diced apples
Sauce:
1 1/2 tablespoons butter
1 tablespoon flour
1 cup bouillon
3 tablespoons cream
4 tablespoons juice from pickled beets
1 egg yolk
1 tablespoon prepared mustard
Garnish:
hard-cooked eggs
Clean herring and soak overnight in cold water. Skin, bone and
fillet. Dice fillets and mix with other ingredients. Melt butter, add
flour and stir until well blended. Add bouillon and cream gradually
and cook 10 minutes. Add juice, egg yolk and mustard. Allow to
cool and fold in chopped ingredients. Chill and serve garnished
with egg slices. (Category: Salads).
Herring Salad, Old Fashioned - Gammaldags Sillsallad
Serves 4
1 salt herring
1/2 cup diced cooked potatoes
1/2 cup diced pickled beets
1/2 cup diced apples
1 pickled gherkin, chopped
1/2 cup diced cooked ham or veal
Dressing:
1/2 cup juice from pickled beets or
1/2 cup vinegar
3 tablespoons water
2 tablespoons sugar
dash pepper
Garnish:
Clean fish and soak overnight in cold water. Skin, bone and fillet.
Dice fillets and mix with other ingredients. Pour over dressing and
pack salad into a mold. Chill, unmold and garnish with rows of
chopped egg white and yolk. If derired serve with whipped cream.
(Category: Salads).
Herring Soufflé - Sillsufflé
Serves 4
1 salt herring
4 cooked potatoes
3/4 cup cream and milk
pepper
2 tablespoons chopped chive or dill
3 eggs
Clean and soak herring in cold water for 12 hours. Bone and fillet
and grind together with potatoes. Add cream and milk to mixture,
season with pepper and chive and add egg yolks. Fold in beaten
egg whites and pour into greased baking dish. Bake in moderate
oven(300 degrees F.) 30 minutes. (Category: Hot Dishes).
Herring With Tomatoes - Strömming Med Tomat
Serves 4
1 pound small herring
salt
4 tomatoes
2 tablespoons cracker crumbs
2 tablespoons butter
Clean and bone herring. Rinse well in cold water and drain.
Sprinkle with salt and leave 10 minutes. Arrange herring alternately
with tomato slices in greased baking dish. Sprinkle with cracker
crumbs, dot with butter and bake in hot oven(450 degrees F.) 25 minutes.
(Category: Hot Dishes).
Hot Potato Salad - Varm Potatissallad
Serves 4
3 cups sliced cooked potatoes
2 tablespoons butter
1 onion, sliced
2 tablespoons vinegar
1/2 cup stock
1 tablespoon prepared mustard
salt and pepper
Garnish:
Chive
Melt butter and cook onion until tender but not brown. Add
vinegar, stock and potatoes and season with salt and pepper. Allow
to simmer until potatoes have absorbed most of liquid. Garnish
with chopped chive. (Category: Vegetables).
Innkeepers Sauce - Krogvärdens Sås
Serves 4
1 tablespoon butter
2 egg yolks
1 teaspoon sugar
1 tablespoon tarragon vinegar
1/2 teaspoon dry mustard
1 teaspoon grated onion
dash pepper
Mix all ingredients in top of double boiler and place over heat.
Beat well until mixture is thick. Chill. Serve with fish and pickled
herring. (Category: Sauces).
Italian Salad - Italiensk Sallad
Serves 4
1/2 cup diced cooked ham
1/2 cup diced cooked tongue
1 apple, shredded
1 cooked carrot, shredded
2 cooked potatoes, shredded
2 tablespoons diced pickled gherkin
1 cup mayonnaise thinned with 1/2 cup heavy cream, whipped
Garnish:
lettuce
tomato wedges
Combine all ingredients. Chill thoroughly. Serve on shredded lettuce
and garnish with tomato wedges. (Category: Salads).
Janssons Temptation - Janssons Frestelse
Serves 4
8 swedish anchovies
1 tablespoon butter
1 pound raw potatoes, cut into strips
2 onions, sliced
2 tablespoons anchovy juice
1 cup cream
Clean and filet anchovies. Butter baking dish and arrange
alternate layers of potatoes, onions and anchovy fillets,
finishing with layer of potatoes. Pour over a little juice
from anchovy can and add half the cream. Bake in moderate
oven(375 degrees F.) for 35 minutes. Add remainder of cream
after 10 minutes. Serve from baking dish. (Category: Hot Dishes).
Jellied Veal - Kalvsylta
Serves 4
2 pounds veal
1 quart water
1 1/2 tablespoons salt
6 white peppercorns
6 whole allspice
2 bay leaves
4 cloves
1 onion
1 tablespoon vinegar
1/4 teaspoon ginger
dash pepper
Wipe meat with cloth and cut into small pieces. Place in
saucepan and cover with water. Bring to boiling point, skim
and add seasonings and onion except ginger and pepper. Simmer
for 1 1/2 hour or until tender. Take up meat and remove bones
which are put back into stock to simmer for 1 hour. Drain meat
and put through meat chopper. Moisten chopped meat with equal
amount of strained stock. Bring mixture to boiling point and
season with vinegar, pepper and ginger. Pour into mold, chill
until set and unmold. Serve with pickled beets. (Category: Meat).
Jerusalem Artichokes Au Gratin - Jordärtskockgratin
Serves 4
1 pound jerusalem artichokes
salt
2 tablespoons grated cheese
1 tablespoon cracker crumbs
1 tablespoon butter
Wash artichokes and blanch in boiling salted water. Peel and make
crosswise cuts but not through artichokes. Place in greased baking
dish, sprinkle with cracker crumbs abd dot with butter. Bake in
moderate oven(350 degrees F.) 20 minutes. Sprinkle with cheese after
10 minutes and baste occasionally. (Category: Vegetables).
Karlssons Temptation - Karlssons Frestelse
Serves 4
4 small smoked herring
1 pound potatoes, cut into strips
1 cup cream
salt and pepper
2 tablespoons butter
1 tablespoon cracker crumbs
Clean and fillet herring. Arrange fillets and potatoes in
alternate layers in greased baking dish. Season and add cream.
Dot with butter, sprinkle with crumbs and bake in moderate oven
(350 degrees F.) 35 minutes. (Category: Hot Dishes).
Kidney Sauté With Mushrooms - Njursauté Med Champinjoner
Serves 4
1 veal or 2 pork kidneys
2 tablespoons butter
1/2 pound smoked pork, diced
2 onions, chopped
1/2 cup chopped mushrooms
salt and pepper
1 cup stock
4 tablespoons cream
1/2 cup sherry
Wash kidneys and remove tubes and fat. Cut into slices and sauté
in butter. Sauté pork, onions and mushrooms in another pan, add
kidneys and stir in flour. Season and add stock and cream gradually.
Allow to simmer for 15 minutes. Add sherry and serve. (Category:
Meat And Sausages).
Leek And Ham Au Gratin - Purjolöks- Och Skinkgratin
Serves 4
8 leeks
salt
8 slices smoked ham
2 tablespoons prepared mustard
1 1/2 cup Mornay sauce
1 tablespoon grated Parmesan cheese
Wash and trim leeks. Cook until tender, about 15 minutes, in
boiling salted water. Spread slices of ham with mustard, wrap
a leek in each ham slice and place in greased shallow baking dish.
Pour sauce over, sprinkle with Parmesan and bake in moderate
oven(350 degrees F.) 15 minutes. (Category: Vegetables).
Liver Paté - Leverpastej
Serves 4
1 pound pork liver
1/2 pound fat pork
8 anchovy fillets
1 onion
1 1/2 tablespoons butter
2 1/2 tablespoons flour
1 1/4 cups cream
2 eggs
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon clove
2 tablespoons sherry or cognac
Wash and dry liver. Cut into small pieces and grind 5 times, the
last time together with anchovies and onion. Grind fat pork once. Melt
butter, add flour and blend. Add cream gradually and stir in fat pork.
Let simmer over very low heat for 5 minutes. Remove from heat. Stir in
liver mixture and add eggs one at a time. Season. Pour mixture into
buttered tin and bake in water bath in slow oven(250 degrees F.) 1 1/2
hour. Unmold when cold and serve with pickled beets or gherkins. Keeps
2-3 weeks in refrigerator. (Category: Meat).
Lobster Salad - Hummersallad
Serves 4
2 boiled lobsters
1/2 cup cooked peas
1/2 cup canned asparagus
1/2 cup shredded celery
salt and pepper
1 cup mayonnaise thinned with
1/2 cup heavy cream, whipped
Garnish:
asparagus tips
lobster claws
Cut lobsters lengthwise into halves, remove meat and break it
into small pieces. Mix lobster meat with peas, asparagus and
celery, fold in mayonnaise and season. Fill lobster shells with
mixture. Chill. Garnish with asparagus tips and lobster claws.
(Category: Salads).
Marinated Asparagus With Shrimps - Marinerad Sparris Med Räkor
Serves 4
1 clove garlic
2 cups canned asparagus tips
1 cup cooked fresh shrimps
2 hard-cooked eggs
1 lettuce
Dressing:
5 tablespoons salad oil
1 1/2 tablespoons lemon juice
1 teaspoon grated lemon peel
salt and pepper
Rub bowl with garlic, mix dressing and marinate asparagus for
30 minutes. Drain. Arrange asparagus and shrimps in lettuce cups.
Border with egg wedges. Serve with mayonnaise. (Category: Salads).
Marinated Salt Herring - Sill I Marinad
Serves 4
2 salt herring
Marinade:
1/2 cup tarragon vinegar
2 tablespoons sugar
1/2 cup tomato juice
4 whole cloves
4 whole allspice
2 bay leaves, cut into strips
1 pickled gherkin, chopped
1 onion, chopped
Mix ingredients for marinade and leave until next day. Clean, soak
and fillet fish. Cut fillets into 1/2 inch slices, pour over marinade
and leave until next day.
Variations: Marinate salt herring in:
3 tablespoons salad oil, 1 tablespoon vinegar, 1 teaspoon prepared
mustard, dash pepper or
2 tablespoons salad oil, 4 tablespoons vinegar, 1 tablespoon tomato
catchup, 1 teaspoon sugar, 1/2 teaspoon grated onion.
Mix all ingredients well and chill for 1 hour. (Category: Cold Dishes).
Marinated Smoked Herring - Marinerad Böckling
Serves 4
4 small smoked herring
1 tablespoon chopped dill
1 tablespoon chopped chive
1 tablespoon chopped parsley
Dressing:
4 tablespoons salad oil
1 tablespoon vinegar
salt and pepper
Clean, skin and fillet herring. Arrange fillets in rows on plate and
sprinkle with dill, chive and parsley. Pour over dressing and chill.
(Category: Cold Dishes).
Meat Balls - Köttbullar
Serves 5
1/4 pound ground beef
1/4 pound ground veal
1/4 pound ground pork
4 tablespoons cracker crumbs
1/2 cup cream
1 tablespoon sautéed onion
1 egg yolk
salt and pepper
Coating:
2 tablespoons cracker crumbs
To fry:
2 tablespoons butter
Mix beef, veal and pork. Soak cracker crumbs in cream for one
hour and add to mixture. Stir well and add onion, egg yolk and
seasonings. Shape into small balls, roll in cracker crumbs and
fry in butter. (Category: Meat And Sausages).
Miniature Patties - Femöringar På Njurfärs
Serves 4
1 pork kidney
1/2 pound ground pork
1 potato, mashed
2 teaspoons grated onion
1/2 cup cream
salt and pepper
To fry:
2 tablespoons butter
Wash kidney and remove tubes and fat. Soak in milk for 1/2 hour.
Grind kidney and combine with pork, potato, onion and cream.
Season. Shape mixture into small patties. Fry patties in butter.
(Category: Meat And Sausages).
Mixed Crab Salad - Blandad Krabbsallad
Serves 4
1 clove garlic, cut into halves
2 cups flaked cooked crab meat
1 small lettuce head, shredded
1 cup sliced mushrooms
Dressing:
4 tablespoons salad oil
1 tablespoon vinegar
1 teaspoon prepared mustard
salt and pepper
Rub salad bowl with garlic. Toss crab meat, lettuce and mushrooms
in sallad bowl with dressing. (Category: Salads).
Mixed Vegetable Salad - Legymsallad
Serves 4
1/2 cup diced cooked carrots
1/2 cup diced cooked parsnips
1/4 cup diced cooked celeriac
1/4 cup shredded cooked beans
3 tablespoons diced pickled beans
3 tablespoons diced apples
3 tablespoons cooked peas
1 cup mayonnaise thinned with 3 tablespoons heavy cream, whipped
Garnish:
cress
Mix ingredients, fold in mayonnaise and garnish with cress. (Category:
Salads).
Mornay Sauce - Mornaysås
Serves 4
2 cups béchamel sauce made from fish stock
1 teaspoon lemon juice
2 tablespoons grated Parmesan cheese
1 tablespoon butter
1 egg yolk
Heat sauce, add lemon juice and cheese and cook over low heat
until cheese is melted. Remove from heat and beat in butter and
egg yolk. (Category: Sauces).
Mushroom Casserole - Champinjonlåda
Serves 4
2 cups chopped mushrooms
1 onion, chopped
1 cup diced cooked ham
1 tablespoon bread crumbs
2 tablespoons tomato juice
1 cup stock
salt and pepper
3 eggs, slightly beaten
1 cup milk
1/2 teaspoon salt
Sauté mushrooms and onion in butter, add ham and allow to
simmer 5 minutes. Sprinkle with crumbs, add juice and stock
gradually and season. Pour mixture into greased casserole. Mix
eggs, milk and salt and pour over mixture. Bake in moderate oven
(350 degrees F.) until firm, about 30 minutes. (Category: Vegetables).
Mussel Au Gratin - Gratinerade Musslor
Serves 4
1 can mussels
1 tablespoon butter
1/2 tablespoon flour
1 cup stock
2 tablespoons cream
salt and pepper
1 tablespoon cracker crumbs
1 tablespoon grated cheese
Stock:
1 tablespoon chopped onion
1/2 cup white wine
1/2 cup water
Cook onion in water and wine for 10 minutes. Strain stock. Sauté
mussels in butter, add flour and blend. Add stock and cream
gradually and allow to simmer 5 minutes. Season. Pour mixture
into greased scallop shells, sprinkle with cracker crumbs and cheese
and bake in moderate oven(350 degrees F.) until golden brown. (Category:
Hot Dishes).
Mustard Dressing - Senapssås
Serves 4
1 tablespoon dry mustard
salt and pepper
1 teaspoon sugar
1 tablespoon vinegar
3 tablespoons clive oil
1 cup sour cream
Combine first 4 ingredients in bowl, add vinegar and oil gradually
and fold in cream. Chill. Serve with salads and cold fish. (Category:
Sauces).
Oldfashioned Swedish Omelet - Gammaldags Svensk Omelett
Serves 4
4 eggs
1/2 teaspoon salt
1 cup heavy cream
1/2 cup water
1 tablespoon butter
Beat egg yolks with salt, cream and water. Fold in stiffly beaten
whites. Pour egg mixture into well buttered omelet pan, place in
moderate oven(350 degrees F.) and bake for 18 minutes. (Category: Eggs).
Onion-Caviar - Lökkaviar
Serves 4
1 can swedish caviar
1/2 cup heavy cream
2 tablespoons chopped onion
Garnish:
parsley
Combine caviar with cream, add onion and chill. Arrange paste
on platter in small evensized rounds. Garnish with parsley.
(Category: Cold Dishes).
Parsley Onions - Persiljelökar
Serves 4
8 medium onions
salt
1 tablespoon chopped parsley
1 tablespoon grated cheese
1/2 cup stock
Stuffing:
2 tablespoons chopped tomatoes
2 tablespoons fried chopped bacon
1 tablespoon chopped parsley
2 tablespoons cracker crumbs
pepper
Peel onions and boil in salted water 10 minutes. Rinse in cold
water and remove centers, leaving 2 or 3 layers of onion. Mix
a little of chopped center with stuffing, refill onions and place in
baking dish. Sprinkle with parsley and cheese, pour over stock and
bake in moderate oven(350 degrees F.) 30 minutes. (Category: Vegetables).
Petits-Choux With Anchovy Paste - Ansjovisfyllda petits-choux
Serves 4
1/2 cup shortening
salt
1 cup boiling water
1 cup flour
3 eggs
Stuffing:
anchovy paste
Put shortening in large saucepan and add water gradually, stirring
all the time. When shortening is melted, add sifted flour and salt
and stir vigorously. Cook gently until the mass is thick and smooth
and does not stick to sides of saucepan. Remove from heat and add
1 egg at a time, beating thoroughly after each addition. Press
mixture through pastry tube into small, evensized rounds on
ungreased cookie sheet. Bake in hot oven(450 degrees F.) 20 minutes,
reduce temperature to moderate(350 degrees F.) and bake 20 minutes
longer. When cold make a slit on one side of each puff with sharp
knife and fill with anchovy paste. (Category: Cold Dishes).
Pickled Beets - Inlagda Rödbetor
Serves 4
2 pounds beets
3/4 pint vinegar
1/3 cup water
1/2 cup sugar
3 whole cloves
small piece horseradish
Cook beets in boiling water until tender. Remove skins, roots and
tops and cut into slices. Heat vinegar, water, sugar and cloves and
pour over beets. Add horseradish and leave overnight in cool place.
(Category: Salads).
Pickled Herring - Inlagd Sill
Serves 4
2 salt herring
Dressing:
1/2 cup white vinegar
3 tablespoons water
2 tablespoons sugar
10 whole allspice
Garnish:
1 red onion
Clean fish and soak overnight in cold water. Bone, skin and fillet
and cut fillets into 1/2 inch slices. Mix dressing and pour over.
Garnish with sliced onion. Let stand in cool place for 24 hours
before serving. (Category: Cold Dishes).
Pig´s Feet - Grisfötter
Serves 4
2 pig´s feet
water
1 tablespoon salt
6 white peppercorns
2 bay leaves
Wash, scrape and rinse pig´s feet. Cut into halves, cover with
cold water and bring to boiling point. Skim, season and simmer
for 3 hours or until tender. Take up feet, remove large bones and
place meat in bowl. Pour over a little strained stock and chill.
When set, unmold and serve with pickled beets and vinegar. (Category:
Meat).
Plain Swedish Omelet - Enkel Svensk Omelett
Serves 4
4 eggs
2 1/2 teaspoon flour
1/2 teaspoon salt
2 cups milk
1/2 tablespoon butter
Beat egg yolks with flour, salt and milk. Add stiffly beaten whites
and pour mixture into well greased pan. Bake omelet in moderate
oven(350 degrees F.) for 18 minutes. (Category: Eggs).
Pork Sausage - Bräckkorv
Serves 4
2 pounds lean fresh pork
1 pound cooked cold potatoes
1 tablespoon salt
1 1/2 teaspoons pepper
1/2 teaspoon ginger
1 3/4 cups scalded milk
1 tablespoon potato flour
1 pound fat pork
Saltpetre mixture:
4 tablespoons salt
4 tablespoons sugar
3/4 tablespoon saltpetre
Grind lean pork twice, potatoes once, add seasonings and stir in
milk gradually until well blended. Add potato flour and fat pork cut
into small cubes. Stuff cleaned ox casings with sausage meat, tie
ends securely, rub with saltpetre mixture and smoke. (Category: Curing
And Preserving).
Potato Casserole - Potatislåda
Servers 4
1 pound potatoes, sliced
4 tomatoes, sliced
2 onions, sliced
salt and pepper
1 1/2 tablespoons butter
Arrange potatoes, tomatoes and onions in alternate layers in greased
baking dish. Season with salt and pepper and dot with butter. Bake
in moderate oven(350 degrees F.) 30 minutes. Baste occasionally. (Category:
Vegetables).
Potatoes With Chive - Gräslökspotatis
Serves 4
3 cups sliced cooked potatoes.
2 tablespoons butter
2 tablespoons chopped chive
1 cup sour milk or cream
salt
Fry potatoes in butter until golden brown. Sprinkle with chive
and add sour milk gradually. Allow to simmer 10 minutes before
serving. (Category: Vegetables).
Potato Salad - Potatissallad
Serves 4
3 cups sliced cooked potatoes
1 1/2 cup mustard dressing
Garnish:
chive
Mix potatoes with sauce in salad bowl and garnish with chopped
chive. (Category: Salads).
Prince Sausage - Prinskorv
Serves 4
3 pounds lean pork
1 pound veal
5 tablespoons potato flour
2 tablespoons salt
1 teaspoon mace
1 quart scalded milk or stock
Saltpetre mixture:
3 tablespoons salt
2 tablespoons sugar
1/2 tablespoon saltpetre
Put veal through sausage cutter, grinding 3 times. Grind pork
twice. Add potato flour and seasonings and stir in liquid gradually
until well blended. Stuff cleaned sheep casings with sausage meat.
Tie in 4 inch lengths, rinse in cold water, rub with saltpetre
mixture and smoke. (Category: Curing And Preserving).
Raw Beef - Råbiff
Serves 1
1/4 pound beef
1 raw egg yolk
1 tablespoon chopped pickled beets
1 tablespoon capers
1 tablespoon chopped pickled gherkin
1/2 tablespoon grated horseradish
Scrape meat instead of grinding and form into one patty. Arrange
beets, capers, gherkin and horseradish in groups on patty. Place
1 egg shell with yolk in, on salt on a separate plate. Serves one
person. (Category: Meat).
Raw Herring - Gravad Strömming
Serves 4
1 pound fresh herring
dill
Dressing:
1/2 cup salad oil
2 tablespoons lemon juice
1 1/2 tablespoons salt
1 1/2 tablespoons sugar
1 teaspoon white peppercorns, crushed
1 teaspoon prepared nustard
Clean, skin and fillet fish. Arrange fillets and dill in alternate
layers in jar or bowl and cover with dressing. Let stand 12-24
hours in cold place. Take up fish, arrange with fresh dill on plate
and pour over a little of strained liquid. (Category: Cold Dishes).
Raw Salmon - Gravlax
Serves 4
2 pounds salmon
1 1/2 tablespoons sugar
3 tablespoons salt
1/2 teaspoon saltpetre
1/2 teaspoon white peppercorns, crushed
dill
Scrape, clean and wipe fish without rinsing. Remove backbone
carefully, cutting fish into 2 pieces. Mix spices and rub pieces with
mixture. Place pieces on top of each other in a bowl, thick part
against thin part with dill between and leave in light press for
12-24 hours. Turn fish once in a while. Cut into thin slices and
serve with raw salmon sauce. Cut skin into strips, fry crisp in
butter and serve with salmon. (Category: Cold Dishes).
Raw Salmon Sauce - Gravlaxsås
Serves 4
1 1/2 tablespoons prepared mustard
1 tablespoon sugar
1 1/2 tablespoons vinegar
6 tablespoons salad oil
salt and pepper
4 tablespoons chopped dill
Mix mustard, sugar and vinegar. Add oil gradually and season.
Add dill just before serving. (Category: Sauces).
Red Cabbage Salad - Rödkålssallad
Serves 4
2 cups shredded red cabbage
1 cup diced apples
1 onion, chopped
1/2 cup chopped nuts
Dressing:
6 tablespoons salad oil
2 tablespoons lemon juice
2 teaspoons honey
Toss cabbage and onion in salad bowl with dressing. Leave for
30 minutes. Add apples and nuts and toss lightly again. (Category:
Salads).
Rémoulade Sauce - Remouladesås
Serves 4
3/4 cup mayonnaise thinned with
4 tablespoons heavy cream, whipped
1 1/2 tablespoons prepared mustard
1/2 tablespoon capers
1/2 tablespoon chopped chive
1/2 tablespoon chopped parsley
1/2 tablespoon chopped pickled gherkin
few drops worcestershiresauce
Mix all ingredients until well blended. (Category: Sauces).
Roasted Spareribs With Apples And Prunes -
Ugnstekt Revbensspjäll Med Äpplen Och Plommon
Serves 4
2 pounds spareribs
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon sage
Wipe ribs with damp cloth and rub with seasonings. Place, fat side
up, on rack of baking pan and roast in moderate oven(350 degrees F.)
1 1/2 hour. Serve spareribs cold with apples and prunes. (Category:
Meat).
Salami Tomatoes - Salami Tomater
Serves 4
8 medium tomatoes
1 tablespoon cracker crumbs
1 tablespoon oil
Stuffing:
4 tablespoons chopped salami
1 tablespoon chopped anchovy
1 tablespoon capers
1 tablespoon soft bread crumbs
dash pepper
Wash tomatoes, cut off top and scoop out centers. Chop pulp of
tomatoes and combine with ingredients for stuffing. Fill tomato
shells with mixture, brush with oil, sprinkle with cracker crumbs
and bake in moderate oven(350 degrees F.) 20 minutes. (Category:
Vegetables).
Salmon In Mayonnaise - Lax I Majonnäs
Serves 4
1 pound fresh salmon
court bouillon
1 1/2 cups mayonnaise thinned with 1/3 cup white wine
Garnish:
sliced mushrooms
lettuce
Clean salmon, place in kettle and cover with cold court bouillon.
Let simmer 10 minutes. Take up fish, remove bones and skin and
put fish back into stock to cool. Arrange fish on serving dish, cover
with mayonnaise and garnish with sliced mushrooms and lettuce.
(Category: Cold Dishes).
Salmon With Horseradish Cream - Lax Med Pepparrotsgrädde
Serves 4
8 slices smoked salmon
1 cup heavy cream, whipped
1-2 tablespoons grated horseradish
Combine cream and horseradish, place mixture on slices of salmon
and roll into horns. (Category: Cold Dishes).
Salt Herring - Spicken Sill
Serves 4
2 salt herring(or matjes fillets)
Clean herring and soak overnight in cold water. Skin, bone and
fillet fish and cut into 1/2 inch thick slices. Salt herring may be
served with any of the following sauces and garnishes:
Sour cream mixed with chopped chive, onion or dill.
Tomato wedges, cucumber slices and shredded lettuce.
Whipped cream, seasoned with mustard, vinegar, sugar and chopped
dill.
Mayonnaise mixed with chopped leek or onion.
Mayonnaise seasoned with curry or tomato catchup.
Innkeepers sauce.
(Category: Cold Dishes).
Sausage Casserole - Korvlåda
Serves 4
1/2 pound bologna, diced
2 tablespoons chopped chive
1 tablespoon butter
4 tomatoes, sliced
salt and pepper
4 eggs
Mix bologna and chive and place in buttered casserole. Cover with
sliced tomatoes and season. Break eggs on top and bake in moderate
oven(350 degrees F.) until eggs are firm. (Category: Meat And Sausages).
Scrambled Eggs - Äggröra
Serves 4
4 eggs
1/2 teaspoon salt
dash pepper
2 tablespoons butter
Beat eggs slightly and add seasonings. Heat butter in skillet, place
in pan of boiling water and add egg mixture. As mixture sets, take
up with spoon and arrange on plate. (Category: Eggs).
Sharp Sauce - Skarpsås
Serves 4
1 hard-cooked egg yolk
1 raw egg yolk
1 teaspoon prepared mustard
salt and pepper
1 teaspoon sugar
1/2 tablespoon white wine vinegar
3/4 cup heavy cream, whipped
1/4 teaspoon worcestershire sauce
1/2 tablespoon chopped dill
Rub cooked egg yolk through sieve, add next 6 ingredients and
mix to a paste. Stir in cream gradually until sauce is smooth.
Add worcestershire sauce and dill. (Category: Sauces).
Smoked Herring In Mayonnaise - Böckling I Majonnäs
Serves 4
3 small smoked herring
2 hard-cooked eggs, sliced
1 1/2 cups mayonnaise thinned with 2 tablespoons cream
Garnish:
dill
Clean, skin and fillet fish. Arrange fillets, mayonnaise and eggs in
alternate layers topping with mayonnaise. Chill and garnish with
dill sprigs. (Category: Cold Dishes).
Smoked Herring With Apples - Böckling Med Äpplen
Serves 4
4 small smoked herring
2 apples, diced
Dressing:
4 tablespoons salad oil
1 tablespoon vinegar
1/2 tablespoon tomato catchup
1 clove garlic, chopped
dash pepper
Clean, skin and fillet fish. Arrange fillets and apples in rows on
plate. Mix dressing, chill and pour over herring. (Category: Cold Dishes).
Smoked Herring With Scrambled Eggs - Böckling Med Äggröra
Serves 4
4 small smoked herring
1 recipé scrambled eggs
Garnish:
chive
Clean, skin and fillet fish. Arrange fillets and scrambled eggs in
rows on plate. Sprinkle with chopped chive. (Category: Cold Dishes).
Smoked Hog´s Head - Rökt Svinhuvud
Serves 4
1 cured and smoked hog´s head(see curing of ham)
Garnish:
1/4 pound butter
Trim hog´s head and singe off hairs if necessary. Soak in cold
water 2 hours. Wrap in a cheesecloth and lower into boiling water.
Simmer 2 1/2 hour or until tender. Allow to cool in liquid. Take
up and garnish with creamed butter forced through fine pastry
tube. Smoked hog´s head is served on the Christmas table.
Garnish cold Christmas ham the same way. Cover knuckle with
paper frills. (Category: Meat).
Smoked Medwurst - Rökt Medwurst
Serves 4
3 pounds beef
1 1/2 pounds fat pork
3 teaspoons saltpetre
2 teaspoons salt
1 teaspoon sugar
1 teaspoon pepper
1/2 teaspoon ginger
2 cups beer
3 tablespoons cognac
Saltpetre mixture:
3 tabloespoons salt
2 tablespoons sugar
1/2 tablespoon saltpetre
Grind beef 4 times, add spices and stir in liquid gradually until
well blended. Cut pork into small cubes and add to mixture. Stuff
cleaned ox casings with sausage meat and tie ends securely. Rinse
in cold water, rub with saltpetre mixture and leave 3 days in cool
place. Smoke with juniper or hickory at low temperature. (Category:
Curing And Preserving).
Spiced Pickled Herring - Inläggning Av Kryddsill
Serves 4
40 fresh herring
1 pint water
3 pints white vinegar
1 pound salt
1 pound sugar
1 tablespoon saltpetre
1 tablespoon cloves, crushed
1 tablespoon black pepper, crushed
10 bay leaves
1 tablespoon red pepper pods, chopped
1 tablespoon red sandel
1/2 tablespoon ginger
Clean herring without rinsing in water and wipe in cloth. Pour
over water and vinegar and leave 10 hours. Arrange herring and
mixed spices in alternate layers in jar so last layer is spices. Place
fish under heavy weight for 5-6 weeks. (Category: Curing And Preserving).
Stewed Kidneys - Njurstuvning
Serves 4
1 veal, 2 pork or 2 lamb kidneys
2 tablespoons butter
salt and pepper
2 onions, chopped
2 tablespoons flour
1 cup stock
1/2 cup cream
1 bay leaf
1 teaspoon grated lemon peel
5 chopped anchovy fillets
Wash kidneys and remove tubes and fat. Cut into slices and sauté
in butter. Season. Take up kidneys and fry onions, stir in flour
and blend well. Add stock and cream gradually. Season and add
lemon peel and anchovies. Allow to simmer 10 minutes, add kidneys
and simmer 15 minutes more. (Category: Meat And Sausages).
Stuffed Eggs 1 - Fyllda Ägg 1
Serves 4
Cut hard-cooked eggs into halves and remove yolks. Fill with any
of the following fillings:
Chopped onions and mushrooms sautéed in butter.
Chopped liver sautéed in butter.
Cooked shrimps in curry sauce.
Creamed sweetbreads.
Sprinkle stuffed eggs with grated cheese and place under preheated
broiler until eggs are hot. (Category: Eggs).
Stuffed Eggs 2 - Fyllda Ägg 2
Serves 4
Cut hard-cooked eggs lengthwise or crosswise, remove yolks and
fill whites with any of following fillings:
Anchovy: Mix yolk to paste with mayonnaise and add chopped anchovy
fillets.
Caviar: Mix yolk to paste with a little cream, add caviar and season
with lemon juice.
Cheese: Mix cream cheese with a little mustard and add chopped radishes.
Herring salad: Fill whites with herring salad.
Liver paté: Mix liver paté with chopped truffle or chopped olives, add
a little cream and season with sherry.
Lobster: Fill whites with mayonnaise, top with a piece of lobster meat
and garnish with sliced pickled gherkin.
Roe: Mix raw roe with lemon juice and chopped onion, fill whites and
garnish with small lemon wedges.
Shrimp: Fill whites with mayonnaise thinned with lemon juice and garnish
with shrimps.
Smoked herring: Mix yolk to paste with mayonnaise, add chopped smoked
herring and chopped olives. Fill whites and garnish with dill. (Category:
Eggs).
Stuffed Endive - Fyllda Endiveblad
Serves 4
1 can olivier
2 tablespoons cream
1 tablespoon sherry
1 french endive
Garnish:
Blue grapes
Mix paste with cream and sherry. Fill crisp stalks of endive with
paste. Garnish with grapes. Arrange stalks in pedal fashion on
round plate and fill center with grapes. (Category: Salads).
Stuffed Herring Fillets - Fyllda Strömmingsflundror
Serves 4
1 1/2 pounds herring
salt
Stuffing:
2 tablespoons butter
1 1/2 tablespoons chopped chive, parsley or dill
Coating:
1 egg
2 tablespoons cracker crumbs
To fry:
2 tablespoons butter
Clean, bone and fillet herring. Rinse in cold water and drain. Rub
with salt and leave 10 minutes. Mix butter with dill, parsley or
chive and put fillets together two and two with stuffing between.
Dip in beaten egg, then cracker crumbs and fry in butter until
golden brown. (Category: Hot Dishes).
Stuffed Onions - Färserade Lökar
Serves 4
8 medium onions
salt
2 tablespoons butter
Stuffing:
1/4 pound ground pork
1/4 pound ground veal
2 tablespoons cracker crumbs
1/2 cup mineral water
salt
paprika
Peel onions and boil 10 minutes in salted water. Remove and rinse
in cold water. Remove centers, leaving 2 or 3 layers of onion.
Chop centers and mix about 2 tablespoons with stuffing. Refill
onions, place in greased baking dish and brush with melted butter.
Bake in moderate oven(350 degrees F.) 30 minutes. Baste occasinally.
Fill onions with creamed mushrooms, sprinkle with cheese and bake.
(Category: Vegetables).
Stuffed Tomatoes - Fyllda Tomater
Serves 4
4 firm tomatoes
Stuffing:
2 small smoked herrings
1 apple, chopped
1/2 cup mayonnaise
dash salt and pepper
1 tablespoon chopped dill
Wash tomatoes, cut off tops and scoop out centers. Chop pulp of
tomatoes and combine with rest of ingredients. Fill tomatoe shells
with mixture. Replace tops.
Fill tomatoes with heavy whipped cream, seasoned with shredded
horseradish. (Category: Salads).
Summer Herring - Sommarsill
Serves 4
2 salt herring
2 cups milk
Dressing:
1/4 cup white vinegar
2 tablespoons water
1 tablespoon sugar
Sauce:
1 cup sharp sauce
3 tablespoons salad oil
3 tablespoons tomato juice
Garnish:
dill
tomato wedges
Clean herring and soak overnight in cold water. Skin, bone and
fillet and place fillets in milk for one hour. Cut each fillet in four
pieces by cutting lengthwise first and then crosswise. Place a sprig
of dill on each piece and roll. Fasten rolls with tooth-picks, mix
dressing and pour over. Add oil to sharp sauce gradually and
combine half of sauce with tomato juice. Arrange sauce in rows
of red and yellow on serving dish and place herring rollmops
between rows. Garnish with dill and tomato wedges. (Category: Cold Dishes).
Sweetbread Fritters - Medaljonger Av Kalvbräss
Serves 4
2 cups creamed sweetbreads
1 tablespoon flour
Coating:
1 egg
2 tablespoons cracker crumbs
To fry:
2 tablespoons oil
Prepare creamed sweetbreads with extra flour and spread mixture
on a plate rinsed in cold water. Allow to cool and cut mixture with
round cutter. Dip in eggs and cracker crumbs and fry in hot oil
until golden brown. (Category: Meat And Sausages).
Tomato Casserole - Tomatlåda
Serves 4
6 tomatoes, sliced
3 onions, sliced
1 clove garlic, chopped
2 tablespoons olive oil
salt and pepper
2 tablespoons grated Parmesan cheese
Arrange tomatoes and onions in alternate layers in greased casserole.
Season and sprinkle with garlic. Brush top with oil, sprinkle with
cheese and bake in moderate oven(350 degrees F.) about 30 minutes or
until onions are tender.(Category: Vegetables).
Trout In Wine Aspic - Foreller I Vingelé
Serves 4
4 small trout
salt
1 cup cooked peas
Stock:
2 cups water
2 cups white wine
1 teaspoon salt
1 onion, sliced
1 bay leaf
1 sprig dill
Aspic:
2 tablespoons unflavored gelatin
1/4 cup cold water
3 cups fish stock
Garnish:
lemon wedges
Clean fish and rub with salt. Boil stock 10 minutes and allow to
cool. Add fish and simmer 10 minutes. Take up fish and remove
backbones by lifting one fillet carefully. Leave head on. Arrange
whole fish and peas in rows on serving dish. Soften gelatin in cold
water, dissolve in strained boiling fish stock, allow to cool and
pour aspic over fish. Chill and garnish with lemon wedges. (Category:
Cold Dishes).
Veal Roll - Rullsylta På Kalv
Serves 4
2 pounds boned veal shank
1/2 pound fat pork
Saltpetre mixture:
1 teaspoon salt
3/4 teaspoon saltpetre
1 teaspoon sugar
Spices for roll:
1 teaspoon salt
3/4 teaspoon white pepper
1/2 teaspoon allspice
1/4 teaspoon cloves
Stock:
water
6 white peppercorns
1 small carrot
1 small onion
Wipe meat with damp cloth and rub with saltpetre mixture. Leave
1 hour. Sprinkle with half of mixed spices, cover with layer of
thin pork slices and sprinkle with rest of spices. Roll meat and
bind. Simmer in stock 1 1/2-2 hours and place in press under heavy
weight for 24 hours. Keep in light brine in cool place until needed.
(Category: Curing And Preserving).
Vegetables With Tomato Dressing - Grönsaker I Tomatmarinad
Serves 4
1 cooked cauliflower
1 cup cooked green beans
1 cup cooked peas
4 carrots, cut into strips
1/4 cucumber, cut into thick slices
4 tomatoes, cut into wedges
Dressing:
4 tablespoons salad oil
1 tablespoon lemon juice
2 tablespoons tomato juice
salt and pepper
Garnish:
chopped parslet
paprika
Place cauliflower in center of plate. Arrange beans, peas, carrots,
cucumber and tomatoes in groups around cauliflower. Pour over
dressing. Sprinkle cauliflower with paprika and garnish cucumber
and tomatoes with parsley. (Category: Salads).
West Coast Salad - Västkustsallad
Serves 4
1 clove garlic, cut into halves
1 small head lettuce, shredded
1/2 cup cooked peas
1/2 cup canned asparagus
1/2 cup mushrooms, sliced
1/2 cup cooked cleaned shrimps
1 can mussels
Dressing:
1/2 cup olive oil
2 tablespoons vinegar
salt and pepper
Garnish:
hard-cooked eggs
Rub salad bowl with garlic. Toss lettuce with dressing, add
remaining ingredients and toss lightly again. Garnish with egg
wedges. (Category: Salads).
White Sauce - Vit Sås
Serves 4
1 1/2 tablespoons butter
1 1/2 tablespoons flour
1 1/2 cups milk
salt and pepper
Melt butter and blend in flour. Add boiling milk gradually and
cook 10 minutes, stirring constantly. (Category: Sauces).
Winter Salad - Vintersallad
Serves 4
1 cup grated carrots
1 cup grated apples
1 cup grated cabbage
Dressing:
2 tablespoons lemon juice
4 tablespoons water
1 tablespoon sugar
Toss all ingredients in salad bowl with dressing. (Category: Salads).
|
