Coat halves with mixture of all ingredients except crumbs. Place in shallow, buttered baking dish. Sprinkle with crumbs.
Bake in moderate (375°F) oven 30-40 minutes. Add dabs of butter if eel is too dry. Garnish with lemon sections; serve hot or cold with Skarpsås, tartare sauce or mayonnaise.
Pour boiling water over the peaches. Let stand a few minutes. Peel off the loosened skin. Put the peaches in a large bowl and cover with water to which the lemon juice has been added to keep the fruit from turning brown.
Cook sugar and water together until boiling. Drop the peaches in the syrup and cook slowly for 20 minutes. Add more water and sugar if necessary to make sure the syrup covers the fruit. Loft the peaches out of the syrup carefully with a slotted spoon.
Pack in sterilized jars. Pour 4 tablespoons of brandy into each jar, add syrup to overflowing and seal at once.
Store at least 2 weeks before using.
Cover the cabbage with cold water. Chill 2 hours. Drain. Cover with boiling water and simmer 5 minutes. Drain well.
Combine the rest of the ingredients and milk lightly with the cabbage. Bake in a buttered baking dish 30 to 40 minutes in a preheated 350° oven, or until browned on top.
Cream butter. Press cheese through a sieve twice and add to butter. Cream well.
Whip cream until stiff and fold into above mixture.
Butter a small mold and line wtih alternate very thin slices of white and dark bread. Fill with the butter and cheese mixture, and chill throroughly. Unmold it onto a cold serving plate and garnish with anything you wish. This is supposed to be not only a taste treat but a delight to the eye of the beholder.
Cut cold roast pork in small, thin slices.
Place on serving platter with rolled anchovy fillets on each slice. Surround with beets and crab apples, and garnish with sprigs of parsley.
Skin and clean the eel and cut into 1-inch pieces. (Get your favorite fish market to do this, if you can. These members of the fish clan have a habit, disconcerting to most housewives, of wriggling and leaping long after their heads have been cut off.) Remove all bones and replace with chopped parsley. Tie each piece with thread. Cook in salted water until tender. When done, take each piece from the liquid and let cool. Remove thread. Strain the hot fish liquid and add 2 cups of it to the geltain whick has been soaked in the ¼ cup of cold water. Stir until gelatin is dissolved.
Cover the bottom of a ring mold with about half of the aspic and lot cool. When it has jellied, place small pieces of eel over the entire surface of the aspic. Cover with the rest of the jelly and allow to set.
Whip the cream until stiff. Add the horseradish, salt, sugar and the vinegar. Place a dish of the creamed-horseradish mixture in the center of the serving platter on which the eel salad has been unmolded on lettuce.
As a main course, a 3-pound eel will serve 6 people. It will serve many more as one of a number of smørgåsbord dishes.
Chop egg white fine. Mash yolks with Worcesterchire sauce and season with salt and pepper. Soften with mayo to put in pastry tube. Fill each pastry shell with seasoned egg yolk. Top with minced egg white mixed with parsley.
NOTES : Variation: Add a little anchovy paste to yolks, or add finely chopped green pepper or chives.
Heat butter in a saucepan but do not let it brown. Blend in the flour, salt and pepper. Heat until the mixture bubbles. Add the cream slowly, stirring to keep the sauce from lumping. Cook as rapidly as possible until thickened. Remove from flame and let cool. Flake fish. When sauce has cooled, blend in fish and egg yolk.
Shape the mixture into small balls, about ¾ inch in diameter, and dip into the beaten eggs. Roll in fine bread crumbs.
Deep fry, uncovered, only as many of the balls as will float without crowding each other in your frying kettle. Turn often until lightly browned.
Place fish in the boiling water with the spices, salt and pepper. Simmer 25 minutes, or until tender. Remove fish from the liquid. Let cool. Bone and skin and cut into large pieces.
Add the lemon slices, vinegar and lemon juice to the stock. Reduce over high heat until only 5 cups of liquid remain. Remove from heat and strain through a cheesecloth while the sapic is boiling hot. Add the beaten egg whites and mix well. Put the aspic back into the kettle and let come to the boiling point. Let stand 20 minutes without stirring.
Add the wine, fold in the fish pieces. Pour into a fish-shaped mold and chill until firm. Unmold and garnish with parsley, pickled beets and crab apples.
Pit the cherries. Drain all the fruits. Save the juice to make a dressing for other salads.
Whip the cream until stiff. Fold in the marshmallows and fruits, mixing well. (Now is the time to add slivered almonds.)
Place in the salad bowl you will use on the table and set under the coil of the freezing compartment of your refrigerator until frost appears on top. Move the bowl to a warmer spot in the refrigerator so it will not freeze, and leave overnight.
Decorate with large fresh strawberries and place in the center of your smørgåsbord table.
Select hard, unripe pears. Peel, core and slice them. Squeeze a little of the lemon juice over the slices.
Cover pears with the sugar and let them stand for several hours. Scrape and cut the ginger root into very small pieces, and add to the pears and the remaining lemon juice. Simmer over low heat until the mixture is clear and the syrup is thick.
Put the pears in sterilized jars and pour the syrup over them. Seal.
Beat the egg yolks and mix with the sausage, pickles and ginger, blending well.
Beat the egg whites until stiff. Fold into the mixture.
Shape into very small sausages and fry in hot deep fat until browned. Serve at once.
Mix mashed potatoes, ham, salt, pepper and parsley.
Shape into very small balls. Roll in the bread crumbs, then in the egg, and again inth the bread crumbs.
Fry in deept-fat kettle in hot oil until well browned. Drain on paper towels. Serve hot with Mustard Sauce.
A true Danish smørgåsbord is not considered complete without these.
Originally headcheese was made from a pig's head, but this method is simpler and more appetizing.
Put the pork and veal in a large kettle, cover with cold water and add salt. Simmer from 2 to 3 hours until the meat falls from the bones.
Line a pan or crock with a scalded white cloth roughly twice the size of the container. Cover with a layer of small pieces of meat. Press down with a wooden spoon.
Blend the remaining spices. Sprinkle about 1/3 of the quantity over the meat. Repeat in layers until all the meat is used.
Fold the cloth over the top of the container and tie securely so it is tightly covered. Press down hard on the pan or crock with the heel of your hand, the put a heavy weight on top of it.
Chill well before slicing.
Serves 18 Salads
Combine all ingredients and mix well. Chill for several hours.
NOTES : Garnish cold meats, aspics and salads.
Tie all the seasonings up securely in a small cheesecloth bag.
Put chicken, boiling beef, veal and marrow bones in a large kettle. Add 3½ quarts of water and let boil slowly, skimming occasionally.
Cut vegetables into medium-sized pieces. Add with salt to meat mixture. Simmer 3 hours. Let cool. Strain through a cheesecloth.
Discard the bag of seasonings, the vegetables and the bones. Reserve chicken and meat pieces for use at another time.
Put the strained stock in a crock and add the beaten egg whites. Mix well. Return the stock to the kettle, and while it is boiling slowly, beat it in a figure 8 until it comes to a full boil. Remove from heat and let stand 20 minutes without stirring.
Strain again through a double cheesecloth. Add the liqueur, which will make the aspic crystal-clear.
(If the aspic seems a little limp, add 2 or 3 tablespoons of plain gelatin softened in cold water and dissolved in some hot aspic.) Kept cold, this aspic will be usable for weeks.
Clean herring, cut off heat and tail, split down underside and remove bones. Cover fillets with cold water and let stand overnight. For serving, drain, cut in pieces and arrange. Cover with sauce.
To make sauce: combine mustard (american) and sugar, add oil slowly and mix smoothly. Add relish and beets. Pour over fish.
Serving Ideas : Serve with small boiled potatoes & schnapps of some sort.
Wash onions, cover with boiling water and boil 5 minutes. Drain. Cover with cold water and drain again. Peel the onions. COver with vinegar and sugar and boil again 5 minutes. Reserve liquid.
Remove onions to a earthenware crock or bowl. Pour over them the vinegar solution.
May also be served as a garnish for roasts.
Leave 1- to 2-inch stems on the beets with the roots, if any. Scrub throroughly and cook in water to cover 30 to 45 minutes, or until tender. Drain, saving 1½ cups of the juice.
Plungs the beets at once into cold water. Peel. Discard the roots and the stems with the skins. Cut beets into ¼-inch slices.
Separate the onion into thin rings. Put a layer of beets in a shallow pan. Cover with some of the onion rings. Repeat the procedure unitl all peets and onion are used.
Warm the vinegar, beet juice and the cloves. Pour mixture over the beets. Chill overnight to blend the flavors.
Boil the vinegar, water, sugar, cloves and salt in a kettle for 5 minutes. Add the beets and onions and let simmer for 8 minutes.
Remove from heat and put vegetables and syrup into sterilized jars. Seal at once.
Cut the cucumbers into 1½-inch chunks. Cover with boiling water and let stand overnight. In the morning drain well.
Boil the vinegar with the remaining ingredients for 10 minutes. Put the cucumbar pieces into the hot liquid and heat through. Do not allow them to boil, or they will lbecome mushy.
Put in sterilized jars with the syrup in which they were cooked, and sael at once.
Cut eel in small pieces and boil slowly in water to cover, flavored with all engredients except gelatin.
Cook until soft, remove from water and let cool. Cook broth down a few minutes, remove from heat and add gelatin. Stir and let gelatin dissolve. Strain over eel. Chill until set.
Turn out on chilled platter. Garnish.
Remove the shells from the hard-boiled eggs and arrange them in large, wide-mouthed jars.
Boil 1 pint of vinegar, allspice, ginger and bay leaf. When vinegar has steeped long enough to extract the flavors of the spices, add the other 1 pint of vinegar, bring to the boiling point and pour over the eggs. When cold, seal the jars and let stand at least 48 hours before serving.
Rinse herring, let stand in cold water overnight.
Mix vinegar, water. sugar, allspace and seasoning. Heat a little and stir until sugar melts. Let cool. Pour over vegetables and dill.
Drain fish, split skin and remove bones. Lay fillets in deep crock and cover with vegetable mixture. Cover and stand in refrigerator 5 or 6 days.
Wash mussels under running water; use brush on shells. Boil water, wine, onion, parsley, bay leaf, allspice, and salt and pepper in large kettle. When boiling, add clams, cover tightly and boil 2-4 minutes.
Uncover and as shells open, remove to shallow buttered baking dish. Discard shells, but save broth. Chill in fridge.
Pour marinade over chilled mussels. Let stand 1 hour or longer. Serve iced.
Select large, firm, ripe cucmbers. Pare and remove the seeds and cut lengthwsie into strips. Cut strips into pieces roughly 3 inches long. Soak overnight in salted water, using ¼ cup of salt to 1 quart of water. In the morning drain well and cook in water until tender.
Make a syrup of the sugar, vinegar and lemon slices.
Put the spices in a small cloth bag and drop into the syrup while it is heating. Drop the pieces of cucumber in the syrup for one minute. Remove and put in sterilized jars. Add the syrup to overflowing. Seal the jars at once.
Peel and boil potatoes. Drain and mash well. Season with salt to taste. Mix in the flour un til the potatoes are of doughlike consistency.
With floured hands form the dough into small balls. Flatten them slightly, and on top of each place a teaspoon of brown sugar. Then sorm them into balls again.
Roll each ball in sesame seeds and fry in deep fat until a rich, dark brown.
Wash and cut rhubarb into small pieces.
Mix all ingredients in a kettle and boil slowly, approximately 1½ hours, or until thick.
Seal at once in sterilized jars.
Clean and boen fish (discard hea & tail). Stand fillets in cold water overnight. Drain, rinse, put in pairs. Cur crosswise strips ½" wide. Lay on serving dish. Garnish with bits of fresh dill.
Whip sour crea slightly and add 1 tablspoon chopped dill and all chives. Serve with herring.
Serving Ideas : Serve with hot boiled potatoes.
NOTES : Variation: Beat cream thick, add chives and dill, 1 tablespoon vinegar and 1 teaspoon sugar. Pour over fish. Chill 2-3 hours.
Rub remaining ingredients on fillets. Chop ½ of the dill and spread over pieces. Lay 2 pieces togethed, skin side out. Put more dill over and under. Press between 2 weighted boards in refrigerator overnight.
When ready to serve, wash fish, cut in serving-sized pieces at a slant and remove any remaining skin. Arrange on serving dish, garnish with fresh dill and sreve with french dressing.
Cut fillets into small pieces.
Place half of the potatoes in a buttered baking dish and sprinkle with salt and pepper to taste, onion and bread crumbs. Dot with butter and anchovy bits. Layer the remaining potatoes over the top. Add the milk or cream, cover and bake 30 minutes in a preheated 350° oven. Uncover, reduce heat to 325 degrees and bake for another 30 minutes or until lightly browned.
Shell and, if necessary, devein the shrimp. Cook 5 mintues in the beer with the onion, salt, lemon slices, bay leaf and parsley. Let cool in cooking liquid, then drain.
Melt the butter over low heat and blend in the flour and sugar. Cook and stir until smooth. Add the shrimp and the tomato sauce. Cook until thick, stirring continuously.
Place on a serving platter. Garnish with decorative raw vegetables of your choice.
Clean the fish, remove all bones and cut into fillets. Cut the fillets into small pieces and sprinkle with salt. Put through the finest blase of your food chopper.
Mix the ground fish and the cream. Shape part of the mixture into small balls (will make approximately 18). Reserve balance for alter use.
Cook the balls 20 minutes in boiling salted water. Drain and keep warm.
Pour the rest of the fish mixture into a buttered baking mold and place it in a shallow pan half filled with hot water. Bake in a moderate oven preheated to 350 degrees 40 to 60 minutes.
Turn out on a heated serving platter and garnish with the boiled small fish balls. Serve with Shrimp Sauce.
Wash the herrings well; clean, scrape, and cut off the heads, tails and fins. Rinse several times in cold water until water is clear. Cut the fish into 1-inch pieces. Place in layers in a crock with the onions, horseradish, carrot, spices and bay leaves between the layers.
Heat the vinegar, sugar and water just to the boiling point. Let cool. Pour over the herring. Press down firmly with a plate, putting a weight on top, and let stand in refrigerator about 6 days.
Wash and stem fruit.
Place in kettle, add remaining ingredients and cook slowly until syrup is thickened. Stir frequently to prevent burning.
Seal immediately in sterilized jars.
Remove sinew from meat and cut it so it forms a square or rectangle. Flatten out and sprinkle with seasonings. Lay pork slices on flank. Roll meat tightly so when it is cut it will slice across the grain of meat. Sew ends and sides. Put in cold brine for 10 days.
After 10 days, remove meat from brine, winds securely with cord and put into boiling water. Cook slowly for 2 hours or until tender. Remove from water and press between two flat surfaces until cold. Serve thin slices on bread.
Select firm, ripe peaches. Remove skins by scalding. Insert 3 whole cloves in each peach.
Put vinegar in a kettle, add the sugar and 2 sticks of cinnamon. Bring to the boiling point and let boil 5 minutes. Drop peaches into the boiling syrup, a few at a time. Let boil 5 minutes or until the peaches are tender and transparent. Discard cinnamon sticks.
Pack the peaches in sterilized jars, placing a small piece of a new cinnamon stick in each jar. Pour the hot syrup over them until jars overflow. Seal tightly.
Select firm but ripe fruit. Wash and remove blossom ends only. Cover fruit with water and boil 10 minutes. Drain. Prick skins gently with a fork.
Put the spices loosely in a small bag (clean with cloth or double thickness cheesecloth) and tie closed.
While pears are draining, put the water, vinegar, sugar and spice bag in a kettle. Bring syrup to a boil and keep it boiling for 5 minutes. Remove from heat, place pears in syrup, cover and set aside to cool over night.
In the morning remove the spice bag and the pears and bring the syrup to a boil. Stir frequently to prevent scorching.
Pack pears in sterilized jars, pour the hot syrup over them, filling to overflowing. Seal at once with sterilized rubbers and lids.
Separate hearts into individual stalks. Mash cheese, mix smoothly together, adding a little sour cream or french dressing.
Fill stalks, gargish wht thin strip pepper or pimiento, or sprinkle with paprika.
Remove yolks from lengthwise-halved eggs and combine with remaining ingredients.
NOTES : Variations: Fill whites with caviar; mix mashed yolks with salt, pepper, sour cream or mayonnaise, and, using a small pastry tube, pipe a garnish of egg yolks around the caviar. Top each with a small bit of green pepper, lemon peel, olive, pimiento or onion.
Mash yolks with 2 tablespoons finely minced smoked or pickled herring; add a few drops lemon juice and olive oil, or french dressing; add just enough mayonniase for smoothness; fill white and garnish with a small bit of dill.
Crush 1 tablespoon capers and 1 or 2 anchovy fillets; add to mashed yolks and some mayo for smoothness. Garnish with culed anchovy fillet.
Fill whites with miced cooked lobster marinated in french dressing. Garnish with yolks and mayo. Add drop of mayo to top of lobster.
Mix yolks with equal part pâté de poie gras; add Madeira or sherry a drop at a time, to smooth. Fill whites with pastry tube. Sprinkle with finely chopped ripe olive, or with chopped truffle from pâté jar.
Mix all ingredients. Store, covered, in refrigerator.
NOTES : This seemingly simple relish is used on many foods in Denmark. An interesting variation add chopped, cooked cauliflower. Excellent with seafood, sandwiches, meats, or as a garnish.
Wash and wipe the veal shank and shoulder. Put in a large kettle of boiling water to cover. Boil 20 minutes. Skim now and then. Cover and reduce the heat and let simmer slowly 2 hours, or until meat is tender.
Remove the meat from bones and set meat aside. Discard bones. Strain the broth through a cheesecloth bag and return to the kettle. Bring to a boil and let boil uncovered until it is reduced to a quart.
Remove from heat and set aside.
Put meat through a medium blade of your food chopper and add it to the broth. Add the ginger, pepper, salt and bay leaf and boil for a minute or two. Let cool slightly.
Turn it into a loaf pan 10×6×4 inches. Chill in refrigerator until firm.
Unmold on a platter garnished with pickled beets and preserved lingonberries or other colorful garnishes of your choice.
Combine honey, vinegar, cloves and cinnamon. Simmer 5 minutes.
Add wine and whole, peeled pears and simmer 15 minutes, or until tender.
Place in sterilized jars and fill with the syrup. Seal at once.