OH MY, that does look good!
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Take that toasted baguette with the mayo, add a pickled egg that was run through an egg slicer, add your favorite cheese. Mmmmm…I can taste it now.
EDIT:
Upon further inspection, that doesn’t look like mayo. That looks better than mayo, what is it?
Pudge
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Butter and Camembert 
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Oh…NO, I think I’ve…yep… 
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they can look very nice 
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They’re so beautiful, it would stop me from eating them.
Not bad. I prefer to buy them… Even if I’m french, I’m not that skillful to make me some breads.
I prefer some simple cook, both sweet and salty.
Like this one:
Chocolate and lemon cake 
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Butter yes… But camembert? No thanks. I prefer some chorizo, a spicy sausage from both Spain and Portugal. You can find it also in frech basque country, my family region.
I’m missing a small cake called Canelé which is made around Bordeaux, in France.
It is hard to cook…
interesting receipt, let it cool down and set over night will harden the Butter and then you slamm it again before baking… not that complicated… 
How is it served? like it is ore with some complements?
a french guy would not eat camembert on baguette?
Not that complicated? The hardest part is the cooking one.
I like it with some coffee or some tea
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I never liked this cheese. I know, it is strange, but I prefer a cheese called Cabecou or Rocamadour, a goat cheese you find in Dordogne and Lot departments.
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Great, one more for me! 
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i do like all kinds of cheese strong or not i will eat it
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I have converted most of my recipes to electronic form. The ones I use most are on my web site We were printing off recipes, then decided that was wasteful. So we stared using a smart phone or the wife’s Kindle to get the recipes. However, they both time out so fast, and we had to keep tapping the device with grungy fingers. So a laptop would be nice.
I have never owned a laptop before, but got sticker shock when I started pricing them. Then I found a Lenovo Thinkpad T430 refurbished laptop on Amazon for $275. Bought it and replaced the 2.5 inch HDD with a Samsung 860 EVO SSD I had laying around. Performs better than expected.
The recipes not on the web site are on the LAN server, which by design can only be accessed by the local LAN. So next came the project of getting an ethernet jack installed.
At the end of the counter peninsula, was an outlet. So I did some cable fishing and added a Cat 5 jack to the outlet. Voila, the laptop is easier to read and the screen stays available for an adjustable time.
Pudge
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Millimeter is length (1/1000 of a metre).
What you are thinking of is Milliliter (1/1000 of a litre).
kg is for weight. But for cooking much too big. You should use g (Gramm; 1/1000 of 1 kg) or mg (Milligramm; 1/1000 of 1 Gramm).
Teaspoon and Spoon (Teelöffel and Esslöffel in German) are also used in Europe.
If you’re interested I could do a list for you. Just tell me, what you need.
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Thank you for the information. This would be most useful. For example, in @joekamprad recipe for “Sole Eier” in German
The brine called for 60 Grams of salt. I obviously did not convert that to tablespoons correctly, and the resulting product was SO salty, I could feel my blood pressure rise each time I ate one! 
I tried another batch and cut way back on the salt and it turned out very nicely, and BTW thank you Joe for the recipe.
Pudge
For that recipe you would have needed approx. 0,13 lb. That is roughly 60 g.
1g = 0,0022 lb
I don’t know the weight definition of 1 tablespoon, if there is any. I think it differs, because it denpends on what you put on the spoon.
Sorry. I put in wrong number. The first value was “slightly” too big. 
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