German Open Faced Sandwiches Recipe
Yield: 1 text fileRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
Most German restaurants and all cafes feature a group of light meals
known as Toasts and Belegtes Butterbrot: open faced sandwiches eaten
with a knife and fork.
The breads: French white, German Rye, Pumpernickel, crisp breads.
Sauteed on both sides [the "toast"] and drained with hot toppings OR
plain bread slices with cold toppings.
The butters: Flavored butters are generally used, not plain. Soften
butter, then mash and mix in one or more of: dill, parsley, other
green herbs, caraway seeds, hot or sweet mustard, anchovy paste,
pounded cooked crab, shrimp or lobster, sauteed and minced mushrooms,
mashed sardines, grated horseradish, grated cheese, mashed hard
cooked eggs, curry powder, lemon juice and rind, powdered walnuts or
almonds, brandy, garlic, chopped chives or minced onion.
The toppings: These sandwiches are generally served in pairs with two
different complimentary toppings. Some good combos are: ham or smoked
salmon with sliced hard cooked egg Chicken salad with asparagus tips
and mayo. Other good toppings are beef tartar with hard cooked eggs
and anchovies, wursts, cheeses, sardines with paper thin lemon
slices, sliced tongue, rare roast beef with horseradish, meat or fish
salads, caviar, goose liver pate, creamed mushrooms with ham,
Roquefort cheese and apples, ham and asparagus au gratin, scrambled
eggs with minced ham and chives, grilled ham and Swiss cheese with
pineapple, smoked oysters or mussels with lemon horseradish, a small
grilled steak. [A great way to utilize left over just about anything!]
The garnishes: Serve with a selection of gherkins, pickles, pickled
beets, raw vegetables, small salads, lemon slices etc. Lettuce is
sometimes a garnish or side but never a sandwich topping ingredient.
From: The German Cookbook by Mimi Sheraton, 1965 Posted by: Jim Weller
Submitted By JIM WELLER On 11-25-95
Title: German Tongue Salad #2 - Falscher Ochsenmaulsalat
Categories: Aust/german, Appetizers, Meats, Salads
Yield: 5 servings
1 Pickled beef tongue Salt and pepper
;water to cover 2 tb White vinegar
1/2 c White vinegar 3 tb Olive oil
1 Onion; chopped
Literally Ochsenmaulsalat means ox-mouth salad. To be authentic you
must use the meat picked from the cheeks and mouth of a cooked corned
beef head.
Place tongue in pot and cover with cold water. Add vinegar, bring to a
boil, reduce heat and simmer slowly for 3 hrs. Cool tongue, peel it,
slice thinly and cut slices into slivers. Mix onion, salt, pepper,
vinegar and oil together and pour over tongue slivers. Adjust the
seasonings. Chill until served and pour off the excess marinade
before bringing to the table.
From: The German Cookbook by Mimi Sheraton, 1965.
LC # 65-24163 Posted by: Jim Weller.
Submitted By JIM WELLER On 11-25-95
Source from luhu.jp
known as Toasts and Belegtes Butterbrot: open faced sandwiches eaten
with a knife and fork.
The breads: French white, German Rye, Pumpernickel, crisp breads.
Sauteed on both sides [the "toast"] and drained with hot toppings OR
plain bread slices with cold toppings.
The butters: Flavored butters are generally used, not plain. Soften
butter, then mash and mix in one or more of: dill, parsley, other
green herbs, caraway seeds, hot or sweet mustard, anchovy paste,
pounded cooked crab, shrimp or lobster, sauteed and minced mushrooms,
mashed sardines, grated horseradish, grated cheese, mashed hard
cooked eggs, curry powder, lemon juice and rind, powdered walnuts or
almonds, brandy, garlic, chopped chives or minced onion.
The toppings: These sandwiches are generally served in pairs with two
different complimentary toppings. Some good combos are: ham or smoked
salmon with sliced hard cooked egg Chicken salad with asparagus tips
and mayo. Other good toppings are beef tartar with hard cooked eggs
and anchovies, wursts, cheeses, sardines with paper thin lemon
slices, sliced tongue, rare roast beef with horseradish, meat or fish
salads, caviar, goose liver pate, creamed mushrooms with ham,
Roquefort cheese and apples, ham and asparagus au gratin, scrambled
eggs with minced ham and chives, grilled ham and Swiss cheese with
pineapple, smoked oysters or mussels with lemon horseradish, a small
grilled steak. [A great way to utilize left over just about anything!]
The garnishes: Serve with a selection of gherkins, pickles, pickled
beets, raw vegetables, small salads, lemon slices etc. Lettuce is
sometimes a garnish or side but never a sandwich topping ingredient.
From: The German Cookbook by Mimi Sheraton, 1965 Posted by: Jim Weller
Submitted By JIM WELLER On 11-25-95
Title: German Tongue Salad #2 - Falscher Ochsenmaulsalat
Categories: Aust/german, Appetizers, Meats, Salads
Yield: 5 servings
1 Pickled beef tongue Salt and pepper
;water to cover 2 tb White vinegar
1/2 c White vinegar 3 tb Olive oil
1 Onion; chopped
Literally Ochsenmaulsalat means ox-mouth salad. To be authentic you
must use the meat picked from the cheeks and mouth of a cooked corned
beef head.
Place tongue in pot and cover with cold water. Add vinegar, bring to a
boil, reduce heat and simmer slowly for 3 hrs. Cool tongue, peel it,
slice thinly and cut slices into slivers. Mix onion, salt, pepper,
vinegar and oil together and pour over tongue slivers. Adjust the
seasonings. Chill until served and pour off the excess marinade
before bringing to the table.
From: The German Cookbook by Mimi Sheraton, 1965.
LC # 65-24163 Posted by: Jim Weller.
Submitted By JIM WELLER On 11-25-95
Source from luhu.jp