Open-Face Herring Sandwiches
8 slices of baguette
8 pieces of green leaf lettuce
16 headless small kippered herring
4 cornichon, halved
16–18 pitted green olives,
preferably stuffed with slivers of garlic
1. Spread baguette slices liberally with butter. Top each slice with a piece of green leaf lettuce; arrange slices on a platter.
2. Place 2 herring on top of each slice. Top each open-face sandwich with a halved cornichon. Scatter green olives over the top of the sandwiches. Serve promptly.