THE RIGHT RECIPE

Evening Star, Issue 23497, 10 February 1940, Page 16

THE RIGHT RECIPE

FOOD OF OTHER LANDS NORWEGIAN WAYS WITH FISH Fish is often served in Norway as an hors d’ueuvre, in what the Norwegians call an “ open ” sandwich—a good tuick slice of bartered bread spread with some attractively-cooked fish and with no cover. One of Norway’s main industries is fishing and canning. Thus it is not surprising that there are some nine different sea-food dishes which can be served in this way. The sardine, for example, is served in several different ways. Most people are familiar with Norwegian sardines, but many do not know that there . are two kinds—those caught when young, which are fat and tender, and those caught when full grown. The latter are less expensive.

One of the best sandwiches served is kippersuacks with scrambled eggs. The kippersuacks, which are smoked, canned herring, are removed from the can which has been heated for a few minutes before opening, and laid carefully on a piece of buttered bread. The scrambled eggs are cooked with chopped chives mixed in, and placed on the plate alongside the kippersuacks. An anchovy is made by covering buttered bread with sliced hard-boiled egg, and then putting from three to five, anchovies on top. Sjldekaker. ■ Another typical Norwegian dish is called Sildokafier' and is fresh herring cakes served'with vegetables. After being cleaned, washed, and thoroughly dried three pounds of fresh herring are put through a grinder twice. Then five tablespoons of breadcrumbs, salt, pepper, and half a teaspoonful of ginger are added. One and a-half cups of milk are stirred in gradually. After this the mixture is shaped into cakes and browned in the oven in butter. This dish is served with a liberal surround of vegetables.' 1 Another entree that involves no cooking: Three salted herrings are cleaned and soaked in water for 24 hours. They are then cut into small strips and placed in a bowl. Next, four tablespoonfuls of olive oil, four of vinegar, two of water, three of tomato puree, and one and a-half tablespoonfuls of granulated sugar are mixed together with a dash of pepper. This mixture is poured over the herring and left to stand for at least two hours before serving. Mackerel With Parsley. Mackerel stuffed with parsley is a little more complicated. The mackerel is cleaned and dried and the bones removed. The two fillets are then separated and on the outer or skin side of each a small vertical cut is made. The chopped parsley is stuffed in here and the fillet folded over. Then three tablespoonfuls of whole*wheat, threequarters of a tablespoonful of salt, and half a teaspoouful of pepper are mixed together and the fish dipped in this mixture. It is then fried in bubbling fat, after which a small amount of either buttermilk or sour cream is added and the whole business broiled for a few more minutes. New Zealand trout could be substituted for the mackerel. Kipper Fricasse. A white sauce is made of butter, flour, and milk. Three or foqr carrots, celery root, and a leek are boiled until soft. These, plus half a tin of kippers, are put in the sauce with sliced onion and finely-chopped parsley. A dash of salt, pepper, and nutmeg is added and the mixture brought to a boil.