These are from an old international cookbook of mine that purports to have award-winning recipes from around the world.
I’m wondering if any of these dishes are things that could remotely be found and serve at homes/restaurants in Norway.
https://www.reddit.com/gallery/1nv226v
Posted by WoListin
32 Comments
Nope, I’ve never heard of them. I mean sure I eat reindeer, but not with pineapple!
Where’s the boiled, salty meat? Where are the bland, unseasoned potatoes?
Olives? Truffles? Tarts?
What kind of fever dream is this?
Not really. Never even heard of that first dish, and quail isn’t a normal ingredient either. The third dish, reindeer with pineapple! Now I’ve heard everything, LOL.
I’d rather recommend newer sources like this website (Scandinavian Recipies) I. can’t really speak for the danish/swedish section of that site, but the Norwegian dishes she makes are all familiar. The author is Norwegian. [https://scandinaviancookbook.com/17-traditional-norwegian-recipes/](https://scandinaviancookbook.com/17-traditional-norwegian-recipes/)
Not so much. Pancake usually served with blueberry jam (artic best kind) or sugar, and bacon
The other dish might call it self «inspred by» of I’m nice
The recipes are absolutely not common home cooking. This could possibly have been some restaurant signature dishes a few decades back.
Reindeer with pineapple….. Weird, but I’d like to try that one time.
Veal with Crab….. that is just weird. But again, it is so weird that maybe one should try before dismissing.
The quail pancake thingy is definitely something that is the result of a creative mind.
Extremely elaborate and very unlikely to be found served in any home.
No, not very Norwegian. I have never seen veal in bechamel sauce or reindeer served as cutlets. There is a dish called kalvefrikassé which has a sort of white sauce, but it’s not a bechamel and absolutely no crab meat.
The fowl with pancakes is weird. We eat pancakes with blueberry jam, some have bacon bits and some serve pea soup with the pancakes.
I have never tasted quail in my life, but I know that grouse is fairly popular in autumn when people go hunting, but I don’t know any hunters and have never tasted it.
Reindeer cutlets wtf? 😂 I mean the northerners have good access to reindeer meat so I wouldn’t rule it out completely but I’ve never heard of such a thing.
And the fowl dish would most likely be imported meat and expensive as hell so the people eating this would be living in upper east side Oslo/Bærum and say things like ‘Morn, du’.
The pancakes seem legit. Not in combination with truffles, goose liver pate and quails though. Mostly just sugar, bacon or blueberries, or any combination of the three. Usually accompanied with “instant” tomato soup.
The recipes are bs, they look like they’re written by an early version of ChatGPT
I mean, I’ve never heard of any of them. When I think of typical norwegian food I think of Fårikål (lamb and cabbage), pinnekjøtt (dried, salted lamb then damped – christmas dish) or kjøttkaker i brun saus (meat cakes in brown gravy). Maybe this is some kind of special occasions food somewhere in Norway? Doubt it though.
I mean, if the book is old. There’s absolutely a chance that people 50-70 years ago made recipes like these with fowl they had hunted themselves.
The truffles, olives and Madeira? I think those have to be international inspirations. “Adapted for an international audience”.
Hilarious. But in no way Norwegian.
This is just made up nonsense
Reindeer with pineapple and apple? What is this heresy?
Any sami brother and sister would agree with me here that this is a disaster recipe.
XD hahaaha
I mean..quail does exist in Norway sometimes. Or it could be raised on a farm. Madeira wine or some sweet essence replacement is used in desserts, if very rarely. And this is something fairly modern (1900s), more continental, Danish or French. The foie gras follows the same pattern, like the truffles. And the pancakes in the recipe are also filled crepes, even if the proportions used in the pancake batter could pass for something commonly made in Norway (apart from the amount of butter). You’d see something like 1/1-2/1-2 on flour, egg, milk depending on taste, so this is an average of some kind.
Tarts with foxberry.. difficult to imagine where this even comes from. It could be a sweet cake with jam or gel filling… a general European thing in different variants.. but the jam is replaced with foxberry because that’s “common” in cooking with game in Norway. I don’t really enjoy it myself, but juniper berry and foxberry can be used in sauces to give the meat of game a bit of balance, specially with lean meat that might feel very dry. But adding foxberry next to a sweet meal, or a fowl like this is just ridiculous. Same with putting crepes into a dinner with expensive game.. no. You could imagine a restaurant would maybe use a more savory crepe (like the Norwegian ones typically are) to spruce up cold plates with *cough* “hunted” meat. And that’s not a terrible idea. But you’d likely just use “flatbread” and have individual ingredients laid out – given that it would have been prepared on beforehand. So a buffet of some sort with “dug”, gravet salmon or trout, cured salt meat, mustard-sauce, dill-potatoes, stuff like that, could be where the inspiration came from.
But this whole page is just crazy. What are they keeping in that “tine”, the rose-painted cake-container..? Miniature butter squares? Truffles that Askeladden’s helpers just fetched from the end of the world? It makes absolutely no sense.
Ducks and goose is more danish dish. Also aquavit from Aalborg suggests that it is Danish and not Norwegian dish.
It’s clearly avant garde restaurant food from the 1970s. The first probably originated in a restaurant in Oslo, and the veal chops similarly in a restaurant in Kristiansand. If they had been named after the actual restaurant or hotel, it might have been confusing/distracting, as in “Veal Chops à la Caledonien”. ‘Caledonien’ being one of the largest old hotels in Kristiansand.
Not really. They may have been served on a restaurant, long ago… but it’s very much not really anything you’d make at home or expect to find at a place serving norwegian food.
The past is a different country, as they say in cultural sciences.
Never heard of and never want to try. Reindeer with pineapple? Why not tyttebær?
The game fowl dish looks like someone tried to recreate the Peking duck recipe using Mediterranean ingredients and then someone else decided that this would be great with a Scandinavian twist.
In any case, these read like restaurant recipes and not traditional Norwegian cooking.
These dishes would probably work if you made them, but they’re about as Norwegian as making a hamburger with brown cheese on top.
Fancy restaurants, the first one for sure, but they change their menus, and filled pancakes is a staple in multiple parts of Norway, but far from all(many of my friends look at me like i’m mad if im not talking about the asian ones with crispy duck).
My family makes something very similar to the kriatiansund surf n turf(i hate it).
Replace the bloody pineapple(i love pineapple, but stay off my venison. Better ways to tenderize exist) and yeah, last one for both.
Tbh tho, the flavour profiles do seem like they’d go pretty well with almost any norwegian that isn’t particularily picky.
Never heard of them at all, and I make a lot of traditional Norwegian food. Might be emigrated Norwegians making these dishes where they migrated to and it somehow got into a cookbook. Especially since heat is noted in Fahrenheit with Celsius in parantheses.
Nah… Didn’t even know we could buy quail here?
Nope, not at all.
I think I’d notice if I ever saw black cock on a menu…
It kind of looks like one of the dishes Hannibal cooks in the series.
Just sayin’…
Want to learn about Traditional Food in Norway? Then [this](https://www.youtube.com/watch?v=JNge7oVZqvw) is all you need.
Yeah, this seems like a chef in France or something trying to think up “Norwegian” dishes in 1980. I hunt grouse, and it’s certainly a Norwegian ingredient. But until 1990, there was essentially only one way to prepare it: boiled in a thick cream sauce with juniper berries and brown cheese. Olives, truffles and pancakes with grouse? Gettouttahere! Not even a young Hellstrøm would have thought of that:-)
Pigeons with lefser, yes, that’s def norwegian food. Tofl
Quail (vaktel) is definitely not a traditional Norwegian bird or dish. The name Oslosienne seems made up too, no hits even on Google.
The pancakes look right, but not the filling.