Summary
"It's similar to head cheese in America," she said. "A cold cut prepared the old-fashioned way, in pork bellies, then cured with allspice, clove and other spices."
My Swedish background kicked in. "Like pressylta?" I said. Recognizing in me a fellow Scandinavian, her smile broadened. "That's right," she said.Asked about their favorite dishes, [Helene Bakke] mentioned the homemade fish pudding, made daily, and then brought out a large tray of homemade fishcakes. "I use no preservatives," she declared proudly, "and for a consistent taste I always use cod, which I buy in the neighborhood market."See the full content of this document
Extract
'Trolls and Sylteflesk'
Nothing could be more Norwegian than Nordic Delicacies, a small shop on 3rd Avenue in Brooklyn, New York. ...
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