interspersed with jam and bread crumbs mixed with melted butter and topped withwhipped cream). Home made biscuits(cookies)includes the BRUNE KAGE(made withspices almonds and brown sugar) ginger bread and short bread. Some Danish pastries arevery popular such as the soft flaky turnovers of various shapes,filledwith cream jam or dried fruits. The most impressive set piece is the KRANSEKAGE, eaten on birthdays andat weddings. As high as 80 inches, it is made of piled up rings of pastry decorated withcrystallized fruit, studded with little flags, and patterned with icing designs.However, a less rich culinary tradition exists in Denmark, going back to ruralorigins of the country some examples are the milk porridge topped with butter and salt- pork gravy, and ollebrod, a thick soup with beer and rye bread.
The traditional Norwegian breakfast is based on salt or marinated fish, strongcheese, bacon, fried potatoes, egg and various types of bread, together with butter and jam. The midday meal is often only sandwiches except in the country where the two mainfishes of Norway ie: mutton and fish are often eaten. The main meal of the day is dinner.Sour (dairy sour) cream is widely used in soups and sauces, porridge, waffles and withsalt meat pork products and salads. The natural taste of foods are appreciated, with suchdishes as salt mutton chops grilled over a birch wood fire and served with kohlrabi purees; fried trout coated with cream and sprinkled with parsley; fish salad withhorseradish, dill, and onion; and ham with ‘rkal’ a sort of sauerkraut with cumin. The old Norwegian national dish is ‘rommegrot’ a porridge made with soured cream, flour andmilk, dusted with cinnamon and sugar and melted butter and red currant or black berry juice: it has now given way to the more p[popular rice puddings.Meat is often dried, salted and smoked; leg of mutton prepared in this way iscalled fenalar and is cut into long thin slices, and spekeskinke is dried ham eaten in thespring with vegetables. In the winter more fortifying foods are eaten, such as far I kal amutton cabbage stew with black pepper. There are some original recipes for game: ptarmijin casserole with cranberry, roast venison with goat’s milk cheese sauce andsmoked elk.There are numerous ways of preparing fish trout is prepared by pickling as well asother methods, and salmon is grilled (broiled). Smoked or cooked stocks are served coldwith horseradish butter and cucumber. Sea fish are widely used. Boiled salt cod is servedwith melted butter and egg sauce or cooked with potatoes and young peas with mustardsauce. Another very popular dish is cod’s tongue , which are often mixed with varioustypes of fish in aspic. As in other Scandinavian countries herrings are prepared in manydifferent ways but mackerels are highly priced; marinated and then grilled, they areserved with tomato butter, aquavit, beer. There is also a fish pudding made with smokedhaddock and cod served with shrimp sauce and fish soup from bergin, made with greenvegetables soured cream and egg yolk.
Of all Scandinavian cookery that of Sweden is best known abroad. The mostfamous culinary tradition is the smorgasbord, a sumptuous buffet that features indomestic cookery and in all the restaurants. The Swedes are also proud of a court
641.5 K.Rajshekhar. November- 04. No.16 (02) BSc H& HA. Page 2 of 3