Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 lg Lettuce leaves -wedges, and dipped in lemon
6 Eggs, hard-cooked and cut -juice
-into quarters 3 sm Oranges, peeled and
12 Shelled and deveined cooked -sectioned
-small shrimp 1/2 c Sliced onion
3 oz Each smoked salmon and 24 Pimiento-stuffed green
-smoked herring or -olives
-whitefish, thinly 6 Dill pickles, cut lengthwise
Sliced -into quarters
2 oz Each sliced boiled ham and 1/3 c Plus 2 teaspoons each
-rare roast beef -mayonnaise, prepared
2 oz Each Danish blue cheese and -mustard, prepared
-Danish hard cheese, cut Horseradish, and seafood
-into cubes -cocktail sauce
3 md Tomatoes, cut into wedges or 12 Thin slices rye bread (1/2
-sliced -ounce each)
3 sm Apples, cored, cut into 4 1/2 oz Crispbread

Line 2 large wooden serving boards or 2 trays with 4 lettuce leaves each.
On each board (or tray) decoratively arrange 12 egg quarters, 6 shrimp, 1
1/2 ounces each salmon, and herring (or whitefish), 1 ounce each ham, roast
beef, and cheeses, half each of the tomatoes and fruits, 1/4 cup onion
slices, 12 olives, and 12 pickle spears. Spoon mayonnaise, mustard,
horseradish, and cocktail sauce into individual serving dishes and set out
near serving boards. Serve bread slices and crispbread in napkin-lined
basket. Makes 12 servings.

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