Thin slices hearty bread, cut in half
Butter
Salami
Caviar
Oysters
S crambled eggs
Boston lettuce
Roast
Shrimp
Anchovies
Sardine s
Herring
Liver pate
Cheese
Crab
Pressed lamb

GARNISH:

Radishes
Tomat o slices
Hard cooked eggs, sliced
Chives
Parsley
Fresh fruit
Cucumbers
Olives
Watercress
Onio n rings
Dill

Be sure the bread is sliced thin and cut in half. Cover the entire slice with butter to keep moist toppings from soaking through. Cover one corner with a leaf of lettuce. Use plenty of topping so that no bread shows. Folding meat slices and overlapping cheese makes more room.

These sandwiches are eaten with a knife and fork, so the only limit to the possibilities of smorrebrod is the time and imagination of the creator.

Possible Combinations: White bread and lox, mayonnaise and sweet pickles; chopped chicken, pineapple and mayonnaise; chopped shrimp, cucumber slices, French dressing and radishes; lobster and asparagus mixed with mayonnaise.

Rye bread and thinly sliced roast beef, cream cheese and raw onion rings; liver pate, sauteed mushrooms, strips of bacon, and lettuce; Danish blue cheese, onion rings and sieved hard cooked eggs; sliced corned beef, watercress and sliced hard cooked eggs; chopped and cooked chicken liver, crumbled bacon, sliced tomatoes and lemon juice; sliced pork roast, prunes and sliced oranges; sliced boiled new potatoes, bacon strips, cocktail sausages, tomato slivers and chopped parsley.

Either bread and sliced frikadeller, pickled beets and cucumber slices; pickled berring and sliced sweet onion; salami, sliced jellied consomme, and a dab of mustard; blue cheese mixed with Cherry Herring.