Jans(s)on's Temptation (1948); Sauce Maltaise (1936)

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JANS(S)ON'S TEMPTATION

   9 December 1953, NEW YORK TIMES, pg. 8:
   Tiny Swedish meatballs and a succulent potato, onion and anchovy dish called Janson's Temptation then were served.

   I forgot to look for the spelling with a single "s."
   Becky Mercuri found this in 1948:

I just found a recipe that may be of interest to you. It's a Swedish recipe titled "Janssons Frestelse" or "Anchovies and Potatoes." The source is Smorgasbord and Scandinavian Cookery by Florence Brobeck and Monika B. Kjellberg, Grosset & Dunlap, originally published under the title Scandinavian Cookery for Americans in 1948.

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SAUCE MALTAISE

   "Maltese Sauce" or "Sauce Maltaise" isn't in even the revised OED.  I haven't been looking for it much, but here's another piece of Malta (care of Sweden).


THE PRINCESSES COOK BOOK
FROM THE ORIGINAL SWEDISH "PRINSESSORNAS KOKBOK"
by Jenny Akerstrom
translated and edited by Gudrun Carlson
New York: Albert Bonnier Publishing House
1936

Pg. 140:
   Sauce Maltaise
   (6 servings)
5 crushed peppercorns
1 tablespoon wine vinegar
1 1/2 tablespoons water
2 egg yolks
1 tablespoon butter
salt, cayenne pepper, or paprika
1/2 cup cold butter (scant)
juice of 1 blood orange
   To prepare follow method given for Bearnaise sauce.  If sauce separates when cold dabs of butter are stirred in, heat a couple of tablespoons of butter and beat in briskly.  Add juice of orange gradually and season to taste.  Serve with fine vegetable dishes such as boiled asparagus.

Pg. 210:
   Scandia Potatoes
   (6 servings)
12 cold potatoes, cooked with peel
1 yellow onion, finely minced
2 tablespoons butter
cream, salt
(...)