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Regardless of what is on the menu, may I suggest that the open bar before hand serve both American and Czech Budweiser?
ReplyDeleteAre the Kats aware that there is something called "patentsmørbrød" (roughly patent smorgas)?
ReplyDeleteThe origins are a little hazy but I believe it was created (or would that be "drafted"?) to overcome a legal requirement of serving food if you served alcohol. "Patentsmørbrød" overcame the legal objections, thus satisfying a long felt need for alcohol.
Regrettably it lacks the culinary requirements of a sumptuous banquet.
Re: "patentsmørbrød"; the phenomenon described does/did exist, and longer in Sweden than in Denmark, but this term is erroneous. The corresponding Swedish term "patentsmörgås" is a real, reasonably traditional Swedish but not upper crust dish: toast with cheese & ham, bacon & fried egg.
ReplyDeleteKind regards,
George Brock-Nannestad
It is interesting to hear the phenomenon exists/existed also in Denmark and Sweden, I only knew it from Norway where the term is "patentsmørbrød". I am not sure what the erroneous aspect of the term is.
ReplyDeleteThe exact composition varies: some used ham, others bacon and others again used minced meat. Common for all varieties I have heard of was the fried egg. This is not really surprising really as the food was not the point.
And yes, it is not upper crust. Perhaps a Chef, particularly skilled in the art, could take the necessary inventive steps and reinvent it into something a patent attorney would admit to enjoying long after the student years?