A personal favourite from “Varme Småretter” (Hot Snacks) published by Gyldendal in 1991
This was often part of the Saturday evening family gathering at our cabin outside Oslo when I was a child. This recipe is exactly the same as my mother used and I still use, though I’m a bit heavier on the curry than she was. I am so fond of this that I know the recipe by heart- Ted
This is a very popular starter for big parties. The safest is to order the shells in good time in a bakery or in the grocery store. Filled shells can be served as hot dishes on a smörgåsbord or as a separate dish with friend gatherings. Calculate two shells for each serving. The fish puddings can be exchanged with tiny fish balls and the prawns with crayfish tails.
A classic fish dinner recipe found in “Fisk og Skalldyr” (Fish and Shellfish) published by Hjemmets Kokebokklubb in 1980
White fish, rice, asparagus and shrimps is a classic Scandinavian dinner dish combination and can be found in a multitude of recipes from our little part of the world. It is as the title of the post suggests classic party food. It was when this book was published in 1980 and it so absolutely still is – Ted
A youth party suggestion with menu and recipes found in “Vi Skal Ha Gjester” (We’re Having Guests) published by Johan Grundt Tanum Forlag in 1969
I found working with the last post so entertaining that I just had to do another post from the same book although both are more more work than most posts. Because if you think arranging a party for your young ones would provide less problems than serving crabs to a couple of friends you are absolutely mistaken.
The set of worries maybe different, but the chance of ending with egg on your face was indeed present. And all the worries about what would happen to your furniture and floors came on top of that.
I was sixteen in 1969 and I must admit that the parties I went to back then were home-alone-parties that didn’t have the slightest likeness to the parties described in this book. If not totally Sex Drugs & Rock’n’Roll we were close enough.
A party suggestion with menu and recipes found in “Vi Skal Ha Gjester” (We’re Having Guests) published by Johan Grundt Tanum Forlag in 1969
“Vi skal ha gjester” is not a cook book in the normal sense of the word, it is a book on hosting parties at home with menu suggestions and recipes.
And have times changed in the nearly fifty years since this book was written. How anyone dared to invite even their closest friend for dinner after having read in this book what it would take to make it a successfull evening I can’t imagine. What table cloth, what sort of flower arrangement and what sort of candles to use for what sort of evening was the least of the problems you had to tackle.
I’ve said it before and I’ll say it again, those were hard times visitors. A time full of etiquette pitfalls and embarrasing situations. With a variety of blunders that could as we would say here in Norway, leave you standing with your ass bared.