Smorgasbord

1 servings

Ingredients

Quantity Ingredient

Directions

SMORGASBORD

This Scandinavian specialty is deservedly popular as a modern way of entertaining, particularly for large groups, since it reduces last-minute service to a minimum. Platters should be prepared in advance and covered with foil or plastic wrap until serving time. The size of the spread depends on the use for which it is intended. It may be small and simple for before-dinner service, elaborate and elegant for a cocktail party, or lavish and generous, with emphasis on hearty dishes, when it is served as a meal. The basic ingredients of the smorgasbord are always fish, meat, cheese, salads, and relishes, a few hot dishes, always includingmeat balls, baked beans, and boiled potatoes, and usually dark-grained Scandinavian breads.

Fish for smorgasbord may include pickled and brined herring and anchovies in all th emany available styles. Smoked eel, salmon, carp and similar delicacies are available at specialty shops, and smoked oysters, mussels and clams come in cans and jars and are more generally distributed. Fresh boiled shrimp and lobster, with dill-flavored sauces are popular. The cold meats may include roast pork, beef and tongue or ham, or cold cuts as desired. Meat and fish are frequently incorporated into salad mixtures, as well. An aspic salad is usually selected, in addition to simple greens, pickled beets, celery hearts, radishes, green onions, canned artichokes and other salad vegetables. Tiny meat balls in a tart creamy sauce and fish balls are the traditional hot dishes, but any savory meat or fish may be substituted. Scandinavian ligonberry jelly, or American cranberry sauce or jelly, whichit resembles, is always served on the smorgasbord. When the smorgasbord is the entire meal, guests should be invited to come to the table three times: the first time, they fill their plates with fish and suitable accompaniments. On successive trips, they choose from the meats, cheeses, and salads, and the hot dishes. Foods are arranged on the smorgasbord table in groups, in the sequence which they are eaten, with an eye toward beauty in the arrangement and garnishing of the platters. Beer is the ususal accompaniment for smorgasbord; hot coffee should follow with the dessert. From: The Settlement Cook Book: The Way To A Man's Hear Produced By: The Settlement Cook Book Co. 1965 Transcribed By: S.

Lefkowitz

Submitted By SAM LEFKOWITZ On 06-26-95

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