Smorgasbordet Swedish Hors D'oeuvres

By: Simonson., Gerda

Price: $19.15

Quantity: 1 available

Book Condition: Very Good


Nice Firm Clean copy ! 158 pages. Fifth enlarged edition of Delicious Recipes, Hints and Suggestions for Snacks, Tidbits, Cocktail Recipes. In restaurants and hotels in Sweden, you will find a large table laden with from fifteen to fifty varieties of food - mostly cold dishes. There are two or three kinds of herring, three or four kinds of other fish (smoked, pickled, or plain), three to five salads, assorted sausages, headcheese, smoked ham, smoked tongue, roast pork, veal, beef, various egg dishes, chicken and game in Chaufroix, a La daubes in varied forms, and three to five kinds of cheese. There are also from three to five hot dishes described as 'SmÄvarmt'-such as fish or meat au gratin, tiny meat balls 'Kottbullar,' kidneys, hash, minced chicken, calves' brains, sweetbreads, omelets, etc. The guests serve themselves from this table to whatever they fancy. It is customary to serve with these hors d'oeuvres cocktails or 'Aquavit' (Water of Life) and beer. Too often it is overlooked that the smörgasbord is but a table of appetizers, after which dinner is served at the dining table.

Title: Smorgasbordet Swedish Hors D'oeuvres

Author Name: Simonson., Gerda

Categories: Cookbooks, European, Appetizers/Soups/Salads, Antique,

Edition: 5th Edition.

Publisher: New York, NY, Albert Bonnier: 1947

ISBN Number: B000HE8TRU

Binding: Binder

Book Condition: Very Good

Size: 8vo 7.75 - 9.75'' tall

lbs: 1.00 lbs

Seller ID: 125727

Keywords: Cookbooks::European Cookbooks::Appetizers/Soups/Salads Cookbooks::Antique