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Scandinavian Open Sandwiches




Source of Recipe


Ida Allen-1934


Recipe Introduction


These are served as small sandwiches or appetizers.-Note, if toast is used, the meat or covering should be hot. With bread it should be cold.
Chicken;
Spread the bread or toast with butter, cover with tart jelly, place 3 small chicken patties in the center of each. Garnish with sweet pickles.

Fish;
Spread the bread or toast with butter, put on this a piece, cut to fit of thin fried fish. Garnish with slices of cucumber and lettuce. Pass tomato sauce if desired.

Pork;
Spread the bread or toast with butter, cover with thin slices of pork. Decorate with pickled beets and "cracklings". Sprinkle with chives if desired.

Roast beef;
Spread the bread or toast with butter, sprinkle with shredded anchovies and cover with a thin slice of roast beef. Spread with prepared horseradish and garnish with pickle.

Shrimp;
Spread the bread or toast with butter, cover with boiled or fried shrimp. Spread wit a little sauce tartar. (if hot, use Hollandaise). Garnish with parsley or cress.