Authentic Norwegian Cooking

Authentic Norwegian Cooking
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192
By:"Astrid Karlsen Scott"
"Cooking"
Published on 2011 by Skyhorse Publishing Inc.

... capers, dill Meat and fowl: Paprika, celery salt, horseradish, curry Fried: \u003cb\u003eBlack\u003c/b\u003e \u003cbr\u003e\n\u003cb\u003epepper\u003c/b\u003e, mint, Potato salad: Dill, parsley, ... Elk: \u003cb\u003eBlack pepper\u003c/b\u003e Rabbit: \u003cb\u003eBlack\u003c/b\u003e \u003cbr\u003e\n\u003cb\u003epepper\u003c/b\u003e Sauser, Salater (\u003cb\u003eSauces\u003c/b\u003e-salads) Warm \u003cb\u003esauce\u003c/b\u003e: Boiled fish: Mustard, \u003cbr\u003e\npaprika, ...

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“Authentic Norwegian Cooking is sure to become a bible for the Norwegian cuisine on this continent.”—Scandinavian Press

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