Name: Aladåb på Stenbit, Ägg och Grönsaker (Lumpfish in aspic with eggs and vegetables)
Yield: Serves Four
Cuisine: Sweden
Ingredients: court-bouillon; onion; potatoes; white peppercorns; fish; flaked; prawn tails; cooked peas; sharp sauce; dill; egg whites; gelatine; vinegar; lumpfish; salt; bay leaf; aspic

Preparation info

Serves
Four

Difficulty
Easy

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

About

Method

The Swedish cookery book by Jenny Åkerström is called the Prinsessornas Kokbok because she taught, at her cookery school in Stockholm, Princess Margaretha of Denmark, Crown Princess Märtha of Norway and Crown Princess Astrid of Belgium. The cover of my copy shows the three young ladies, be-pearled and set in oval gold frames with crowns on top; and they r

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Aladåb på Stenbit, Ägg och Grönsaker

Lumpfish in aspic with eggs and vegetables

Method

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