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A Danish Cold Table

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

  • Assorted Herring

  • Anchovy Sprats

  • Thin Slices of Smoked Salmon

  • Radishes

  • Cold Shrimp with Mayonnaise and Dill

  • Crabmeat Salad

  • Lobster Salad

  • Cold Boiled Salmon

  • Cucumber Mayonnaise*

  • Boiled Potatoes with Dill

  • Pickled Beets*

  • Green Salad

  • Potato Salad*

  • Stuffed Eggs

  • Liver Pâté

  • Sliced Ham and Tongue

  • Sliced Headcheese

  • Salami Cornucopias

  • Frikadeller (Danish meat balls)*

  • Baked Brown Beans

  • Stewed Red Cabbage*

  • Roast Duck or Goose with Prunes

  • Platter of Assorted Cheeses

  • Small Pancakes with Lingonberries

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