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"Colorful Cold Platter"

4 servings

Ingredients

• 4 Stk Eggs (hard-boiled, halved)
• anchovy fillets (nach Bedarf)
• Vegetable salad (nach Bedarf)
• ham (sliced) (nach Bedarf)
• Cucumbers (cut in fans) (nach Bedarf)
• Horseradish (freshly grated) (nach Bedarf)
• Liver pâté (sliced) (nach Bedarf)
• Olives (stuffed) (nach Bedarf)
• 4 Stk sardines
• Salad leaves (nach Bedarf)
• Lemon (in wedges) (nach Bedarf)
• Parsley (fresh) (nach Bedarf)
• Roast beef (English-style, sliced) (nach Bedarf)
• Tomatoes (nach Bedarf)
• tartare sauce (nach Bedarf)
• Pearl onions (nach Bedarf)
• Salami (sliced) (nach Bedarf)
• roasting chicken, quartered (nach Bedarf)
• Asparagus tips (nach Bedarf)
• aspic, diced (nach Bedarf)
• butter (shaped) (nach Bedarf)
• Toast (nach Bedarf)
• Pastry (fresh) (nach Bedarf)

Instructions

1. On a large oval platter, arrange cold dishes from right to left: four halved stuffed anchovy rolls arranged in a star pattern on vegetable salad; ham slices with small cucumber fans and grated horseradish; liver pâté slices and stuffed olives; four sardines arranged in tiers on lettuce leaves, garnished with lemon wedges and parsley leaves; in the foreground, English-style roasted roast beef slices, surrounded by tomatoes filled with tartare sauce; pearl onions in salami envelopes; quartered roast chicken.
2. Place asparagus tips and aspic cubes on the sides.
3. Serve with shaped butter, toast, and fresh pastries.

Based on a cookbook by Hans Hofer (1964), adapted with AI.