French Pot Roast / Fransk Grytestek

A dinner recipe found in”Husmorens Store Kokebok”
(The Housewife’s Big Cook Book) published in 1963
French Pot Roast / Fransk Grytestek

In the early sixties spaghetti started to turn up at Norwegian grocers. Some had heard of it before, a very few had tasted it, but most people hadn’t a clue about what to do with it. But did that stop them from buying it, far from. This new thing had to be tried. The result was as you can see from the picture, for years spaghetti was served in Norway as you would potatoes – Ted  😉


Pâté de Campagne – French Pâté / Fransk Postei

A classic French pâté recipe found in “Berømte Retter”
(Famoud Dishes) published by
Ernst G Mortensens Forlag in 1970

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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.

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French Veal Chops with Calvados / Fransk Kalvekoteletter med Calvados

A great dinner recipe from “The Best of International Cooking”
published by Hamlyn in 1984

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In context: Apple orchards and brewers are mentioned as far back as the 8th century by Charlemagne. The first known Norman distillation was carried out by “Lord” de Gouberville in 1553, and the guild for cider distillation was created about 50 years later in 1606. In the 17th century, the traditional cider farms expanded, but taxation and prohibition of cider brandies were enforced elsewhere than Brittany, Maine, and Normandy.

calvados posterThe area called “Calvados” was created after the French Revolution, but eau de vie de cidre was already called calvados in common usage. In the 19th century, output increased with industrial distillation and the working class fashion for café-calva. When a phylloxera outbreak in the last quarter of the 19th century devastated the vineyards of France and Europe, calvados experienced a “golden age”.

During World War I, cider brandy was requisitioned for use in armaments due to its alcohol content. The appellation contrôlée regulations officially gave calvados a protected name in 1942.

After the war, many cider houses and distilleries were reconstructed, mainly in the Pays d’Auge. Many of the traditional farmhouse structures were replaced by modern agriculture with high output. The Calvados appellation system was revised in 1984 and 1996. Pommeau got its recognition in 1991; in 1997, an appellation for Domfront with 30% pears was created.

Veal Ragu / Kalveragu

A classic European dinner dish recipe found on

Veal is a light, lean, delicate and tender meat. Use veal in a ragu. Ragu means meat diced and cooked in sauce. A deliciously tasting dish both when it comes to meat and sauce.


Toast with Fillet of Veal and Mushrooms / Toast med Kalvefilet og Svampe

A classic Danish sandwich found in “MENU International Madleksiokons  – Småretter og Salater” (MENU Internatonal
Food Encyclopedia – Snacks and Salads)
published by Lademann in 1975
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Swedish Pot / Svensk Panna

A classic Swedish farmhouse and restaurant dish
found on
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Old Swedish farmhouse fare served at Sweden’s better restaurants back in the days. A typical gentleman’s dish, as it was called back then. This is the original recipe, but you’re free to replace ingredients.

000_recipe_eng_flagg Recipe in English  000_recipe_sve_flagg Recept på svenska

Recipe posted at:
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Port Wine Cured Veal Fillet / Portvinsgravet Kalvefilet

A traditional Norwegian appetizer found on

Veal and port; can’t fail. Quick and easy to make and the perfect appetizer for an autumn dinner with friends!


See this book and lots of delicious recipes on:
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Wallenbergare – Swedish Luxury Patties / Svenske Luxus Karbonader

A recipe from – Photo from gubbröra.taffel

traditional badge3Wallenbergare is a luxury patty which consists of finely ground veal. Other ingredients include: cream, egg yolks, salt, pepper and fresh breadcrumbs. Wallenbergaren should be fried very lightly and be light inside and only light brown on the surface. Wallenbergare is often served with boiled potatoes or mashed potatoes, cranberry jam and green peas.

The dish is named after magistrate Marcus Wallenberg, whose father-in-law was a doctor and cookbook author Charles Emil Hagdahl.

I love the way the Swedes have a habit of giving names to dishes and other things. Wallenbergare sounds so much better than just calling them veal patties – Ted


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Köttbullar Med Gräddsky – Meatballs With Cream Sauce / Kjøttboller Med Fløtesause

A Recipe from “Kullinarisk Pass” (Culinary Passport) published by Tupperware in 1970

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Köttbullar Med Gräddsky is for many Swedes the most Swedish of dinners and the dish is just as popular in Norway. Just about every Swedish family have their own recipe and way to serve the dish. Some serve it with mashed potatoes, some with boiled. 973_kjötbullarSome with pickled gherkins, some with cucumber salad, but few serve the dish without cranberry jam. And as anywhere else in the world you can get the most popular dishes in cans or frozen in boxes or plastic bags, so also with Köttbullar Med Gräddsky in Sweden.

When Scandinavians feel like Köttbullar Med Gräddsky they often drop by IKEA where it is always served in the cafeteria the year round.

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Involtini di Vitello alla Neapolitana – Stuffed Veal Rolls / Fylte Kalveruller

A recipe from “Sainsbury’s Book of Italian Cooking” published in 1979

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See this and lots of other delicious recipes here:
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Mock Turtle Soup / Forlorne Skilpaddesuppe

A recipe from “God Mat Fra Hele Verden” (Nice Food From All The World) published by Schibsted in 1971

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Mock turtle soup itself has become one of the food specialties that one associates with England, although it was once just really thought of as nothing more than a substitute soup. And what it was a substitute for was real turtle soup, which is made from what is popularly called soup turtles. Mock turtle soup itself is a delicate and tasty soup that should be cooked with love and care one day you have time to go fully in for the cooking.


See this and lots of other delicious recipes here:
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Veal Cacciatora

A recipe from “European Favourites” (Europeiske Favoritter) published by Collins in 1973

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See this and lots other delicious recipes here:
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Calico Veal Fricassee – Calico Kalve Frikasse

A recipe from “Family Circle Casserole Cook Book” (Family Circle Gryterett Kokebok) published in 1972

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This mild-flavour meat, with green and red peppers and speedy canned potatoes blend in deliciously with the seasoned cream-rich gravy.


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Veal Roulades With Stuffing – Kalverulade Fylt Med Farse

A recipe from “Hei Mat” (Hello Food) published by a Norwegian book club in 1975

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Nyre I Vinsaus – Kidney In Wine Sauce

A recipe from “Lørdagskos” (Saturday Snacks) published by  Dreyer in 1967

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