Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


The Danish “sandwich” is a very substantial one and belongs to the “open sandwich.” variety; it is not there-fore a real “sandwich” as understood in England.

The Danish sandwich is a meal in itself—it is, in fact, a meal served on a large slice of thickly buttered rye bread, which could almost take the place of a plate, much as in former days bread did actually perform that duty in England.

The Danes put slices of cold roast veal on these slices of buttered rye bread, and over the veal comes a cucumber or a green salad of some kind. Sometimes a whole fillet of sole is served in this way or a thick layer of Russian salad; alternatively, a liberal helping of smoked salmon is covered with a thick layer of scrambled eggs. Four such slices are sufficient for a very substantial lunch.