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Picnic Slices

4 servings

Ingredients

• 1 kg Sandwich bread (stale)
• 300 g butter
• 80 g Roquefort
• 100 g Liver sausage
• 4 Stk sardine fillets
• 2 Stk Gervais
• Salt (nach Bedarf)
• Dijon mustard (nach Bedarf)
• Rose paprika (sweet noble) (nach Bedarf)
• chives (nach Bedarf)
• Radishes (nach Bedarf)
• Pickled cucumbers (nach Bedarf)
• Tomatoes (nach Bedarf)
• Eggs (hard boiled) (nach Bedarf)
• ham (lean, finely chopped) (nach Bedarf)
• Egg white (cooked, finely chopped) (nach Bedarf)
• Salami (nach Bedarf)

Instructions

1. Remove crusts from sandwich bread and cut lengthwise into four strips.
2. Divide 300 g butter into four parts and prepare as follows: 1.
3. Mix the first part smoothly with 80 g Roquefort. 2.
4. Cream the second part with 100 g liverwurst. 3.
5. Mix the third part with four strained sardine fillets. 4.
6. Mix the fourth part with two Gervais, salt, Dijon mustard, sweet paprika, and finely cut chives.
7. Evenly spread each bread strip with about three-quarters of one spread.
8. Then top: the Roquefort spread with radish slices, the liver spread with sweet and sour cucumber slices, the fish spread with tomato slices, and the Gervais spread with egg slices.
9. Stack the four topped bread strips and press firmly together.
10. Spread the remaining spreads on the sides as desired and pipe the top with a piping bag.
11. Sprinkle with finely chopped lean ham, cooked egg white, and chives.
12. Decorate with salami rolls and small cucumber fans and refrigerate.
13. Cut into slices or cake pieces to serve.

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