Cabaret / Kabaret

A classic Scandinavian recipe found at Jacobs.noCabaret_post

A traditional dish from Scandinavian smorgasbords. usually served with fresh white bread and remulade sauce. Cabaret was frequently on the coffee table on the weekends in my childhood home. Usually we ate it while we watching the weekend entertainment on television.

I must confess that I’ve never made it myself or even eaten it since, although I enjoyed it a lot back then – Ted 🙂

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5 Fifties Variations On Hard Boiled Eggs / 5 Femtitalls Varianter På Hardkokte Egg

 

5 recipes from “Egg Og Eggeretter” (Eggs And egg Didhes) published by Cappelen in 1957

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See this and other delicious recipes on:
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White Bread With Gourmet Salad & Tomato Aspic With Shrimps

Recipes from “Smørbrød og Småretter” (Sandwiches and Snacks) published by J W Cappelen in 1956oversiktbilde_04_post

More Scandinavian party food from the fifties. They really fancied these hollowed white breads filled with salad round this neck of the woods back then. This is the second recipe for one I’ve come across lately.

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