Hard Rolls with Shellfish (Rundstykker med skalldyr)

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Hard Rolls with Shellfish (Rundstykker med skalldyr)



Ingredient

Hard rolls 

Parsley

White sauce

Paprika

Lobster, shrimp, crab, or clams

  Slice the hard rolls in two lengthwise. Scoop out and lightly butter the iniside of inside of the rolls. Make a thick white sauce. Leave out some of the milk substituting part of the clam juice if canned clams art being used. Exact portion of the shellfich is not important add more or less of whichever fish happens to be your favorite. Add the chopped fish to the cream sauce.

   fill the hard roll shells with the creamed mixture and place in the oven until both bread and the filling is heated through. Decorate with parsley sprig and sprinkle with paprika.

Other fillings:

    • Fried ground round or chuck (well drained ) decorated with fried onion and sprinkled
    • with Jarlsberg or other Norwegian cheeses
    • Creamed eggs with crumbled bacon and shredded cheese
    • Fried sausage, crumbled, decorated with stewed apples
    • Mushrooms, cooked, whole, and melted cheese
    • Scrambled eggs and chives,with herring tidbits, gaffelbiter
    • Fish pudding, chopped and blended with white sauce, with a touch of curry

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