A classic French pâté recipe found in “Berømte Retter” (Famoud Dishes) published by Ernst G Mortensens Forlag in 1970
The principle of a French pâtés – a mixture of meat (or fish), herbs, lard, wine etc., cooked in a casserole dish or in a puff pastry – was launched in France as early as the Middle Ages. The best and finest pâtés comes from South West France – Perigord and Armagnac. The trick to making a pâté consists in finding good harmony and balance between taste and aroma. A good pâté will not taste significantly of just one ingredient, but should be an aromatic, indefinable whole.
These pâtés are always eaten cold, it makes the favours come together the best. A pâté should preferably be made the day before it is to be served. It can be stored for up to one week in the refrigerator and served as an appetizer, an evening meal or as sandwich spread.
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 🙂
A hot sandwich recipe from “Stora Boken om Smörgåsar og Smörgåstårtor” (The Big Book on Sandwiches and Sandwichcakes) published by ICA förlag in 1985
This is a Swedish hot sandwich that seems to be particularly popular among the ladies. Why I don’t know, I have never been on friendly terms with a Swedish lady long enough to find out. If there are any Swedish ladies out there, please help us and reveal this mysetry – Ted 😉
A recipe from “The Cooking of the British Isles”
published by Time/Life in 1970
I’m a real sucker for good fish and ships. For me, rounding off the day on holiday in Britain, nothing beats a few pints of traditional bitter in a nice pub and then picking up a serving of fish and chips on the way back to the hotel or bed’n’breakfast. I’m a simple soul, I know – Ted 😉
An evening snack found in the “Småretter og Salater” (Snacks and Salads) part of the Danish International food encyclopedia MENU published in 1975
I’m not quite sure where that ever so French name on this evening snack comes from, it looks very Danish to me. A baguette, some cheese and a little sausage and any Dane can put together a mouth watering dish, perfect company for a dew fresh Tuborg or a Carlsberg – Ted
A recipe from “Kalv- og Oksekjøtt” (Veal and Beef)
published by Hjemmets Kokebokklubb in 1979
This pâté makes a delicious evening meal served with crispy bacon, pickled gherkins and beets, roasted onions and a mushroom salad with paprika, parsley, oil/vinegar marinade and baguettes or wholemeal bread.
In Context: Liver pâté has been staple sandwich spread for children here in Norway since long before I was a kid back in the fifties and sixties and ads for the different commercially produced pâtés are blatantly geared towards children and their parents, claiming liver pâté keeps the children fit and makes them strong. The oldest product has even for decades had a picture of a child on the lid on their tins.
I’m a good example that this kind of advertising works, I still greatly enjoy a sanwich spread with the same liver pâté I ate as a child (the one pictured here). Of course with pickled gherkins or beets as my mother would make them back then. There are a lot of good memories in good food – Ted 😉
A recipe from “Mat for Ølvenner” (Food for Beer Lovers)
published in 1987
A cookbook about beer without a recipe from Germany would be unthinkable, so why not just choose “Bratwürst mit Sauerkraut und Apfel”? In Germany, people are much better at using a splash of beer in the food and a few glasses of the same when the dish is done than people are most other places.
A recipe from “Lettvint for små familier” (Easy dishes for small families) published by Hjemmets Kokebokklubb in 1979
There is quite a lot of work with this dish, but it is worth the while. If you want to make it a little easier, you can serve the eggs on toast and use spinach fried in butter instead of the spinach sauce.