A recipe from “Det Nye Kjøkken Biblioteket” (The New Kitchen Library) published by Gyldendal in 1971
Ask for "patties" in Denmark and the waiter will look blankly at you, but say "hakkebøf" and he smiles immediately. Hakkebøf á la créme is an old and traditional Danish specialty, one many surely will remember from happy evenings in one of the Tivoli Garden’s small cosy taverns.
In Europe, the potato has been known for over four hundred years but people have eaten potatoes only in the last two hundred years. In a gourmet country like France one had to resort to pure tomfoolery to get rid of good people’s prejudices against the potato.
These soups can be made more or less "authentic". Of course there is nothing that beats soup made from ripe fresh tomatoes, but soup made from canned tomatoes or tomato puree can also be absolutely first class. The broth is in any event of great importance for the result. To be on the safe side, let’s mention that ketchup should under no circumstance be used.
The hostess can be absolutely sure of being successful if she puts out plates or bowls with pineapple, onions, raisins, almonds, curry and ginger with this dish. It would surprise us much if she does not get asked for the recipe by all guests.
Velouté is a term we sometimes encounter in finer food recipes . In this context, the word means thickened soup (or sauce). It is no real French noun, although it may seem so. It is an adjective derived from the verb velouté, which means "to give the appearance of velour ", make velvety soft or mushy.
1. (Cookery) any dish, esp. seafood, served in a scallop shell Coquilles St. Jacques
2. a scallop shell, or dish resembling a shell
3. (Individual Sports & Recreations / Fencing) Fencing a bell-shaped hand guard on a foil