|Stone ground brown bread loaf||1|
|Traditional potato bread loaves||1 1⁄2|
|Sweet butter||1 Tablespoon|
|Sliced smoked sturgeon||1⁄4 Pound|
|Thinly sliced smoked beef||1⁄4 Pound|
|Watercress||1 Bunch (100 gm)|
|Nasturtium flowers||12 (Petals Only)|
|Chicken salad||1⁄2 Cup (8 tbs)|
|Cooked slender asparagus spears||16|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Finely chopped parsley||2 Tablespoon|
For open-faced smoked sturgeon and smoked beef sandwiches, cut 8 thin slices of the stone-ground brown bread.
Trim the crusts, butter evenly with sweet butter, cut into thirds, and lay thin slices of sturgeon on 12 of these fingers and beef on the other.
Garnish each open-faced sturgeon sandwich with a very thin slice of lemon.
Cut 16 thin slices of the brown bread for the watercress and nasturtium flower sandwiches.
Trim and butter evenly with sweet butter.
Lay watercress on 4 slices and nasturtium flowers on 4.
Cover with the remaining buttered slices and cut into quarters.
Prepare the chicken salad in advance.
Slice 1 loaf of the potato bread into 24 thin slices.
Trim the crusts, butter, and spread 12 slices evenly with chicken salad.
Cover with the other 12 buttered bread slices and quarter.
For the asparagus rolls, cut 8 thin slices of the potato bread, trim the crusts, spread with mayonnaise, and sprinkle with parsley.
Divide in half diagonally.
Lay a spear along the long side, extending the asparagus about 1/4" over each end.
Trim the stalk if necessary.
Roll up towards the wide-angled peak and secure with a toothpick.
Garnish a large tray with watercress, nasturtium flowers and leaves, and parsley.
Arrange the sandwiches, organizing the open-faced fingers, the quartered sandwiches, and the rolls attractively.
Serve with bowls of the best pickles, such as dilled bean sticks, Indian pickles, pickled carrots, and icicle pickles.