le.

Any creamy Petit Suisse will do as well as the Neufchatel, but
nothing will take the place of the honey to make this heavenly
sandwich that must have been the original ambrosia.

O Oskar's Ham-Cam

Oskar Davidsen of Copenhagen, whose five-foot menu lists 186
superb sandwiches and snacks, each with a character all its own,
perfected the Ham-Cam base for a flock of fancy ham sandwiches,
open-faced on rye or white, soft or crisp, sweet or sour, almost
any one-way slice you desire. He uses as many contrasting kinds
of bread as possible, and his butter varies from salt to fresh
and whipped. The Ham-Cam base involves "a juicy, tender slice of
freshly boiled, mild-cured ham" with imported Camembert spread on
the ham as thick as velvet.

The Ham-Cam is built up with such splendors as "goose liver
paste and Madeira wine jelly," "fried calves' kidney and
_remoulade_," "Bombay curry salad," "bird's liver and fried egg,"
"a slice of red roast beef" and more of that red Madeira jelly,
with anything else you say, just so long as it does credit to
Camembert on ham.

P Pickled Camembert

Butter a thin slice of rye or pumpernickel and spread with ripe
imported Camembert, when in season (which isn't summer). Make a
mixture of sweet, sour and dill pickles, finely chopped, and
spread it on. Top this with a thin slice of white bread for
pleasing contrast with the black.

Q Queijo da Serra Sandwich

On generous rounds of French "flute" or other crunchy, crusty
white bread place thick portions of any good Portuguese cheese
made of sheep's milk "in the mountains." This last translates
back into Queijo da Serra, the fattest, finest cheese in the
world--on a par with fine Greek Feta. Bead the open-faced creamy
cheese lightly with imported capers, and you'll say it's
scrumptious.

R Roquefort Nut

Butter hot toast and cover with a thickish slice of genuine
Roquefort cheese. Sprinkle thickly with genuine Hungarian
paprika. Put in moderate oven for about 6 minutes. Finish it off
with chopped pine nuts, almonds, or a mixture thereof.

S Smoky Sandwich and Sturgeon-smoked Sandwich

Skin some juicy little, jolly little sprats, lay on thin rye, or
a slice of miniature-loaf rye studded with caraway, spread with
sweet butter and cover with a