Taste versus looks

From: "Kokboksklubben God Mat: Förrätter" Hemmets Journal AB, 1983

I'm sure this pâté/lettuce leaf/jelly cube combo has a great personality.

Jelly makes everything pretty

From: "Kokboksklubben God Mat: Festmat" Hemmets Journal AB, 1982

Chicken in jelly. Don't even dare to mention cat food.

Who doesn't love a starter which could traumatize children?

From: "Kokboksklubben God Mat: Festmat" Hemmets Journal AB, 1982

I give you crab with white asparagus.

Further decorative tips

From: "Kokboksklubben God Mat: Festmat" Hemmets Journal AB, 1982

When sprucing up a glistening mystery pâté nothing adds a natural sophistication such as the mini-gherkin! The noble gherkin really deserves a chapter all to itself (all in due time) but in the case of this dish it is playing second fiddle to the moist, moist pâté. Please note decorative grapes in the background. Honestly, you can never go wrong with grapes.

Baked grapes in a white wine sauce

From: "Kokboksklubben God Mat: Festmat" Hemmets Journal AB, 1982

As if we needed further proof of the refinement and the pure joy of the grape! You might think that the grape should be kept as an ornamental snack on the cheese board but NO. One might want to bake it and eat it with a white wine sauce (which is, as we all know, MADE FROM GRAPES. DOUBLE THE FUN!)

Aspic-tastic!

From: "Kokboksklubben God Mat: Festmat" Hemmets Journal AB, 1982

Nothing says 'fancy' as a shellfish aspic. The aspic hasn't had a notable presence on the modern dining table, personally I can't see why. It's highly instragramable. The shine, the wobble, the SEE-THROUGHNESS OF IT ALL. Simply glorious.

The art of setting a table

From: "Kokboksklubben God Mat: Festmat" Hemmets Journal AB, 1982

The avocados, the set-up, the ROSE. This dinner table has every intention of being the highlight of a VERY sophisticated shindig.