Breaded Plaice with Tartar Sauce / Sprøstekt Rødspette med Tartarsaus

A classic Danish lunch recipe found in “Mat til Hverdag og Fest” (Food for Everydays and Parties) utgitt av
Hjemmets Kokebokklubb i 1984

Breaded plaice with juicy, delicious fish meat under a delicate crust and served with tartar sauce and a little crispy salad and a lemon slice. This is party food at everyday prices. Fresh or frozen everyone likes plaice.

Fish Fillets with Leeks / Fiskefileter med Purre

A lunch recipe found in “Mat for Travle” (Food for People in a Hurry) published by Hjemmets Kokebokklubb in 1982

18th Century Potatoe Balls / Potetballer fra det 18ende Århundre

A traditional relish/dinner recipe found on recipes,history.org

Perhaps the most interesting aspect of this recipe is Mary Randolph’s direction to boil the potatoes with skin on to keep the starch in for frying. In many historic recipes, the technique is not spelled out as one would require in modern recipes. However, 18th century cookbook authors assumed that the reader was already a cook and familiar with a variety of processes.

Ham Croquettes / Skinkekroketter

A lunch recipe “New Fashion Plates for Your Menu”
published by Planters Edible Oil Co in 1932

Croquettes must have been really fashionable dishes to serve back in the thirties. I have over 40 cook books from that era and almost every one of them have a recipe for some kind of croquettes. Salmon, ham, chicken, cod, rice, you name it, croquettes were made.

Pork Chops in Tarragon Sauce / Koteletter i Estragonsaus

An exciting recipe for pork chops found in “Svinekjøtt” (Pork)
published by Hjemmets Kokebokklubb in 1980

I take it you followed the advice from two posts back and packed your lunch and went outdoors. If you did you deserve a really good dinner, so why not try this delicious recipe for pork chops.

Ted

Breaded Chicken Schnitzels / Paneret kyllingeschnitzel

A dinner recipe found in “Bogen om Kyllinger”
(The Book About Chicken) published by Lademann in 1972

A schnitzel is meat, usually thinned by pounding with a meat tenderizer, that is fried in some kind of oil or fat. The term is most commonly used to refer to meats coated with flour, beaten eggs and bread crumbs, and then fried, but some variants such as Walliser Schnitzel are not breaded. Originating in Austria, the breaded schnitzel is popular in many countries and made using either veal, mutton, chicken, beef, turkey, reindeer, or pork. It is very similar to the French dish escalope.

Mozzarella Sticks / Mozzarella Staver

A great Italian inspired snack recipe found on saveur.com

Test kitchen director Farideh Sadeghin at Saveur likes to use Italian bread crumbs to bread her mozzarella, but you could use panko if you were so inclined. Double breading insures that the outside gets nice and crispy while the inside cheese has time to melt when frying. These freeze well, so keep them in your freezer and pull them out to defrost before frying whenever you feel like.

Fried Cod and Shrimp Panettas with Spicy Noodle Salad / Stekte Torsk- og Rekepanetter med Krydret Nudelsalat

A spicy Asian inspired dinner recipe found on kiwi.no

Thick oblong panettas made with cod and shrimps breaded with flaked coconut and served with a hot fried noodle salad that smells deliciously of the far east is a combination that should tempt the most choosy among people.

Emmenthaler Fish / Emmenthaler-Fisk

A fish dinner recipe found in “Fisk og Skalldyr” (Fish and Shellfish) published by Hjemmets Kokebokklubb in 1980 

Breaded panfried or deepfried white fish filled with emmenthaler cheese and ham served with potato salad white bread and a fresh salad sounds great to me

Ted

Traditional Irish Cod Fish Cakes / Tradisjonelle Irske Fiskekaker Av Torsk

A traditional Irish cod recipe found on irishcentral.com

Fish cakes are Irish traditional fare at its very best. These little wonders are created by combining mashed potatoes, flaked cooked fish, and herbs, then formed into individual cakes and coated in breadcrumbs before frying.

This is a perfect recipe for using leftover mashed potatoes, if such a thing ever exists. But don’t worry you can always boil a few spuds for mashing to make these delicious and economical fish cakes.

Cod fish cakes may be simple but are ever so tasty. Traditional Irish fish cakes often use salmon or a mixture of salmon and whitefish but, for now, here’s a recipe that uses just cod.

Italian Fried Fish with Sage / Italiensk Stekt Fisk med Salvie

A delicious Italian fish recipe found in “The Best of
International Cooking” published by Hamlyn in 1984

Sole Albert / Sjøtunge Albert

A classic NFrench restaurant dish found in
“Det Gode Norske Kjøkken” (The Good Norwegian Kitchen) published by Gyldendal in 1981

Pike Filet with Nettles / Gjeddefilet med Nesler

A spring recipe from “Carl Butlers kokebok Fortsettelsen”
(Carl Butler’s Cook book-The Continuation)
published by Cappelen in 1991

In 1974 cookbook history was written in Scandinavia. That year a bunch of foodie friends published a cookbook that would become one of Scandinavia’s most popular, “Carl Butler’s Cookbook”. With folded corners, patches of pie dough, tomato and French mustard and an unmistakable scent of dried herbs and garlic this book is found in hundreds of thousands of Swedish, Finnish, Danish and Norwegian homes. The book put for the first time coq au vin, moussaka and patè on many a scandinavian’s table. This book was the first cook book I bought and I still got it and still use it.

It took 17 years before I and every other Scandinavian fan of the book could rush to the book store to buy the continuation. It is simply called “Carl Butler’s Cook book – The Continuation”. This recipe is the first one I post from that book, a lot of recipes from the one from 1974 has been posted already as they are also featured in a cook book Butler made for IKEA and I’ve posted lots of recipes from  that book – Ted

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Homemade Fish Fingers / Hjemmelagede Fiskepinner

A simple and delicious everyday dish from godfisk.no

You can easily make fish fingers yourself, and along with mashed potatoes and a grated carrot salad with a nice dressing you’ve got a simple but delicious dish.

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Breaded Chicken Schnitzel / Paneret Kyllingeschnitzel

A recipe from “Bogen om Kyllinger” (The Book about Chicken)
published by Lademann in 1972

The Danes are fabulous when it comes to breading whether we’re talking breakfast, lunches or dinners. Breaded  veal, plaise, other types of fish or chicken breast on a sandwich, bed of noodles or with remoulade, cucumber salad and mealy potatoes. Have your pick, the Danes will make it a meal to remember –Ted

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