Hungarian Cold Plate / Hidegtál

In Hungary, cold plate is eaten at almost anytime of the day. It can be served at breakfast or supper or as an appetizer at a party or formal dinner. If you are in a hurry at breakfast time, set out a plate of peeled hard-cooked eggs and ham slices with slices of tomato and green pepper.

½ lb. smoked sausage
2 to 3 hard-cooked eggs*
2 medium red bell peppers
2 medium green bell peppers
4 medium tomatoes
1 medium cucumber
various cheeses
green onions
½ lb. salami, sliced
4 to 6 slices ham
pickles
radishes
parsley for garnish

1. Remove casing from sausage. Cut into ¹/₈ -in, pieces.
2. Peel shells from hard-cooked eggs. Cut eggs in half lengthwise.
3. Remove seeds and stems from red and green peppers. Cut peppers into strips.
4. Slice tomatoes.
5. Peel and slice cucumber.
6. Slice cheeses into thin slices.
7. Peel green onions. Trim roots and tips.
8. Arrange all ingredients attractively on a large plate. Tuck sprigs of parsley here and there on the plate. Serve with rolls and butter.

Preparation time: 20 to 25 minutes
Serves 4 to 6

*To hard-cook eggs, place them in a medium saucepan and cover with cold water.
Place over medium heat until boiling, reduce heat, and simmer for 15 minutes.
Drain water from saucepan and run cold water over eggs until they are cool.