Yet more smorrebrod
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Yet more smorrebrod
  Danish    Sandwiches  
Last updated 6/12/2012 1:01:38 AM. Recipe ID 24958. Report a problem with this recipe.
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      Title: Yet more smorrebrod
 Categories: Danish, Sandwiches, Ceideburg 2
      Yield: 1 Servings
      1    Text Only
  LIVER PASTE 2: (Leverpostej 2)
  Put 2 lb. pig's liver twice through the grinder.  Then put 1 lb. fat
  pork twice through the grinder together with an onion but do not mix
  the liver with the pork.  Mix 1/4 cup butter, 1/4 cup flour and 2
  cups of milk in a pot and let simmer.  Add the ground pork and stir
  until the pork fat has melted.  Take the pot off, add the liver and
  two whole eggs, 1 tablespoon salt, and 1 teaspoon pepper.
  Put in a fireproof dish, place this in a water, and bake in a slow
  oven for 1 1/2 hours.
  COLD ROAST PORK:  (Flaerskesteg)
  Spread thin slices of roast pork on buttered bread and decorate with
  crisp pieces of rind, slices of jellied consomme (like consomme but
  with enough gelatin added to make it hold shape) cucumber salad or
  slices of pickled gherkin and red beets or red cabbage.
  BOILED BREAST OF BEEF:  (Kogt Oksebryst)
  Spread the bread with butter and put on slices of boiled breast of
  beef. Decorate with a small pile of chopped pickles at one end and a
  pile of shredded horseradish at the other.  For a center decoration
  use a slice of tomato, cut halfway through and twisted so it will
  stand upright.
  SMOKED SALAMI AND BOILED POTATO:  (Spegepolse med kogte Kartofler)
  Put slices of salami on bread spread with either butter or spiced
  pork fat.
  Arrange a row of slices of cold boiled potato along the center of the
  salami, and on top of them run a strip of finely cut, fresh chives.
  THE HANS ANDERSEN SANDWICH:  (H.  C.  Andersen Sandwich)
  Butter a piece of either dark or light rye bread and put two rows of
  crisp bacon on top.  Place slice liver paste across one of the rows
  and tomato slice across the other.  In winter the latter may be
  substituted by tomato ketchup.  Top the tomato slices with scraped
  horseradish and a strip of jellied consomme.
  Spread spiced lard on a piece of dark rye bread, and put slices of
  liver paste on top.  Pieces of jellied consomme are placed over this,
  and on top pieces of slightly salted boiled veal.  Decorate with
  BLUE CHEESE AND EGG YOLK:  (Roquefort Ost med Aeggeblomme)
  Butter a piece of white bread and spread Danish blue cheese (or
  gorgonzola) in a ring, making a hollow in the center. When eating the
  sandwich, break the yolk and spread it across the cheese.
  Thin slices of radish may be used to decorate this and other kinds of
  cheese sandwiches.

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Recipe ID 24958 (Apr 03, 2005)

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