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GREAT RECIPES FROM TOP RESTAURANTS

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SCANDIA RESTAURANT
Los Angeles, California

Scandia Restaurant had an award winning wine cellar with over 30,000 bottles of wine in the '80s.  From 1950 through 1980, this restaurant received Holiday Magazine awards.  The Scandia Restaurant also received many other accolades for the cuisine.  They specialized in Scandinavian cuisine, including Graylaks with Dill Sauce, Hamlets Dagger, and Danish pastries. 

THE GREAT HAMLETS DAGGER

Tiny lobster tails deviled and broiled on the skewer.  Served with an ice-cold sauce, made with caviar and aquavit.  

Hamlets’ Dressing

1   pint sour cream

1   pint mayonnaise

1   tablespoon horseradish

1   tablespoon chives (chopped)

Salt

Aquavit

Lemon juice

Dash of white pepper

6  ounces Danish Lumpfish Caviar

Chill dressing prior to broiling lobster tails.

Lobster tails

36  baby lobster tails

Dip in oil with peppercorns and paprika.  Roll in bread crumbs.  Put 6 baby lobster tails on each skewer.  Broil.l

Serve lobster tails topped with chilled Hamlets Dressing and sprinkle one ounce of caviar on each serving.

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DANISH FRIKADELLER

1/2 pound boneless veal

1/2 pound boneless pork

1    medium onion, finely chopped

    or grated (sautéed lightly in butter)

3    tablespoons flour  

1/2 cup lukewarm milk

1/2 cup Club Soda

1    egg

Salt pepper, dash of nutmeg

1    chopped scallion

Have butcher grind meat together.  Place in mixing bowl and beat vigorously with wooden spoon, adding flour, egg, milk, and club soda, a little at a time.

Now add the seasoning, mixing thoroughly.  Cover the bowl with plastic foil and leave in refrigerator an hour before using.

With a tablespoon, form meat into oblong patties and fry in butter or margarine and oil, turning and browning until well cooked.

Place on platter and cover with fresh browned butter.  Serve with a creamed vegetable, home fried potatoes, and some kind of sweet fruit, like lingonberries, cranberries, or currant jam.

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