classic Swedish mould bake found in “Kunglig Spis” (Royal Range) publicerad 1982
Bellman’s mould has been said to be a variation on Jansson’s Temptation. But really it’s just the opposite!
This mould was one of Stallmästargården’s specialties in the 1920s and 1930s, and was very popular both as snack and as a full luncheon. Jansson’s temptation eventually developed as a variation on the Bellman Mould.
A recipe from “Kungelig Spis” (Royal Oven) by Håkan Håkanson published in 1982
Håkan Håkansson writes in the book: The Bellman Mould is usually said to be a variation of Jansson’s Temptation. But really it’s just the other other way around.
This mould was one of Stallmästargården’s specialties in the 20s and 30s, and became very popular both as hot restaurant dish and a homemade evening meal or a night snack. Jansson’s Temptation eventually developed as a variant of the Bellman Mould.
By browning potatoes and onions, the mould gets a lot more flavour. And it is at its best made with whole anchovies, the ones you clean yourself. And if you like, pour a little of the anchovy broth over the mould just before you put it into the oven.