Post by bridgetn on Mar 12, 2009 7:30:13 GMT -6
Danish open sandwiches.
Some examples:
Guess you have heard of the open sandwiches. The Danes eat them every day as lunch, very common and populare.
You may find them with everything of food.
Schrimp sandwiches:
1.
"Schrimp in a crowd":
Garnish a slice of buttered white bread with a little light-green, crisp leaf of lettuce. Top with rows of shelled fjord shrimp, in two layers if you like, covering the bread completely.
2.
"Schrimp with mayonnaise":
Make shrimp in a crowd with common shrimp and garnish with a tablespoonful of mayonnaise, a wedge of lemon, and dill.
3.
"Shrimp with hardboiled egg":
Cover a buttered slice with a slice of dark rye bread with crisp leaf of lettuce and top with slices of hardboiled egg. Garnish with shelled shrimp, a sprig of dill, and a wedge of lemon. You can also add a tablespoonful of lumpfish roe. Some might like mayonnaise as well.
4.
"The veterinarian's evening snack":
This is one of the most famous Danish open sandwiches.
The story goes that a veterinarian who often visited "Davidsen's populare restaurant in Copenhagen" ordered this sandwich every evening, giving this specialty its name.
The sandwich consists of a slice of dark rye bread with butter or lard, topped with a couple of slices of liver paté. A strip of aspic and a couple of slices of salted meat go on the top of the paté, and the whole sandwich is garnished with raw onion rings, a little cress, and perhaps a little diced asphic.
A more humble version is made by spreading liver paté rather thinly on rye bread. Put a strip of aspic and just one slice of salt meat over it. Top off with onion rings.
5.
Roast-beef:
Roast beef, thinly sliced, is topped with remoulade, crisp-fried onions, pickled or fresh cucumber, and grated horseradish. Many people just add cucumber and a bit of cress to everyday roast-beef sandwiches.
Bridget
Some examples:
Guess you have heard of the open sandwiches. The Danes eat them every day as lunch, very common and populare.
You may find them with everything of food.
Schrimp sandwiches:
1.
"Schrimp in a crowd":
Garnish a slice of buttered white bread with a little light-green, crisp leaf of lettuce. Top with rows of shelled fjord shrimp, in two layers if you like, covering the bread completely.
2.
"Schrimp with mayonnaise":
Make shrimp in a crowd with common shrimp and garnish with a tablespoonful of mayonnaise, a wedge of lemon, and dill.
3.
"Shrimp with hardboiled egg":
Cover a buttered slice with a slice of dark rye bread with crisp leaf of lettuce and top with slices of hardboiled egg. Garnish with shelled shrimp, a sprig of dill, and a wedge of lemon. You can also add a tablespoonful of lumpfish roe. Some might like mayonnaise as well.
4.
"The veterinarian's evening snack":
This is one of the most famous Danish open sandwiches.
The story goes that a veterinarian who often visited "Davidsen's populare restaurant in Copenhagen" ordered this sandwich every evening, giving this specialty its name.
The sandwich consists of a slice of dark rye bread with butter or lard, topped with a couple of slices of liver paté. A strip of aspic and a couple of slices of salted meat go on the top of the paté, and the whole sandwich is garnished with raw onion rings, a little cress, and perhaps a little diced asphic.
A more humble version is made by spreading liver paté rather thinly on rye bread. Put a strip of aspic and just one slice of salt meat over it. Top off with onion rings.
5.
Roast-beef:
Roast beef, thinly sliced, is topped with remoulade, crisp-fried onions, pickled or fresh cucumber, and grated horseradish. Many people just add cucumber and a bit of cress to everyday roast-beef sandwiches.
Bridget
