"Fat Tuesday buns." Traditionally eaten on Tuesdays during Lent, particularly after fried salt pork and brown beans, these buns are filled with almond paste, covered in whipped cream and served floating in a bowl of hot milk.
A kind of yoghurt, clabbered milk or longmilk with a stringy consistency; milk, mixed with a little soured cream (US: cultured sour cream), which has been left to stand in a warm place until it has set. Lactic acid bacteria act on the milk. There is also a fungus present, Geotrichum candidum, which gives a smooth velvety surface to it. It is usually served with sugar, sprinkled with ginger and cinnamon and present with knäckebröd or ginger snaps. It is more commonly found in Finland (as viilli using slightly different bacteria) and Sweden than in other Nordic countries. A speciality of Norrland and a common breakfast food throughout Sweden.
Clabbered milk or longmilk. Milk, mixed with a little soured cream (US: cultured sour cream), which has been left to stand in a warm place until it has set. It is usually served with sugar, sprinkled with ginger and cinnamon and present with knäckebröd or ginger snaps.
Meat cut. Fillet. A small, boneless cut, the fillet is just over 1 kg (2 lb), the ‘eye’ taken from within the rib bone or sirloin. Very lean and tender and can be lightly marbled. Although expensive, there is no waste. A whole joint can be roasted in 20 minutes. It is also sliced to make steaks, fillet steak, filet mignon and Chateaubriand.
