Cut twelve slices of bread and spread them with butter; bone
the sardines and stir them to a paste with two tablespoons of butter,
one teaspoon of anchovy paste, a teaspoonful of lemon juice, pepper
and salt✪ Sardine Sandwiches a la Axel. Spread six slices of bread with this sardine mixture and
MRS. ERICSSON HAMMOND’S COOK BOOK 25
put the other buttered slices of bread on the top of each; trim all
around and cut them in triangles. Arrange them on a platter in
the form of a ring with the point up and the wide part down, and
in the center of this put some water cress. These sandwiches can
be used for picnic baskets or afternoon teas.
Stuffed Anchovy a la Prince Carl
Anchois farcis a la Prince Carl
For Six Persons
Six small anchovies, a small bottle of capers, and four table¬
spoons of butt✪ Stuffed Anchovy a la Prince Carler.
How to Make It. Select even-sized anchovies, cut off the heads
and split them from the front, remove the bone and form. Cut
oblong slices of bread, butter them, and spread them with the
chopped capers. Put the anchovy in the center of the bread; trim
the bread, leaving a half inch all around the anchovy. Glaze the
anchovy with a little gelatine aspic. Decorate all around with
stirred butter, part of it colored green with the spinach and the other
part yellow. Make a leaf from the green and a rose from the yellow
all around on the sandwich. Decorate with a small strip of the
butter around the anchovy and with an oval strip forming a head,
and then with a dot of the butter for an eye with a small round
piece of truffle on the top. Glaze with aspic; arrange the sandwich
in the form of a ring on a platter, heads in and tails out. Garnish
with parsley in the center and lemons around.
Anchovy with Olive a la Lethunia
Anchois aux Olives a la Lithuanienne
For Six Persons
Six slices of bread, three tablespoons of butter, eighteen very
small anchovies, eight olives, two red pickled beets, pepper and
salt✪ Anchovy with Olive a la Lethunia.
How to Make It. Slice the beets very thin. Cut off the heads
from the anchovies, then split them in halves and remove the bones,
leaving the skin perfect. Trim the anchovies so that they are all
even sizes, wide at the head part and pointed at the tail. Chop
the trimmings from the anchovies very fine with three olives; mix
it with two tablespoons of butter that has been stirred to a cream,
pepper and salt. Spread the bread with the mixture, then cut
out with a medium patty cutter. Put one olive in the center of
each sandwich that first has been stuffed with some of the butter
mixture. Put the fillets of anchovies, six on each, all around with
the wide part in and the tail part to the edge of the sandwiches,
26 MRS. ERICSSON HAMMOND’S COOK BOOK
Page 18 · 3 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cut twelve slices of bread and spread them with butter; bone the sardines and stir them to a paste with two tablespoons of butter, one teaspoon of anchovy paste, a teaspoonful of lemon juice, pepper and salt. Spread six slices of bread with this sardine mixture and
put the other buttered slices of bread on the top of each; trim all around and cut them in triangles. Arrange them on a platter in the form of a ring with the point up and the wide part down, and in the center of this put some water cress. These sandwiches can be used for picnic baskets or afternoon teas.
Stuffed Anchovy a la Prince Carl
Anchois farcis a la Prince Carl For Six Persons
Six small anchovies, a small bottle of capers, and four table¬ spoons of butter.
How to Make It. Select even-sized anchovies, cut off the heads and split them from the front, remove the bone and form. Cut oblong slices of bread, butter them, and spread them with the chopped capers. Put the anchovy in the center of the bread; trim the bread, leaving a half inch all around the anchovy. Glaze the anchovy with a little gelatine aspic. Decorate all around with stirred butter, part of it colored green with the spinach and the other part yellow. Make a leaf from the green and a rose from the yellow all around on the sandwich. Decorate with a small strip of the butter around the anchovy and with an oval strip forming a head, and then with a dot of the butter for an eye with a small round piece of truffle on the top. Glaze with aspic; arrange the sandwich in the form of a ring on a platter, heads in and tails out. Garnish with parsley in the center and lemons around.
Anchovy with Olive a la Lethunia
Anchois aux Olives a la Lithuanienne For Six Persons
Six slices of bread, three tablespoons of butter, eighteen very small anchovies, eight olives, two red pickled beets, pepper and salt.
How to Make It. Slice the beets very thin. Cut off the heads from the anchovies, then split them in halves and remove the bones, leaving the skin perfect. Trim the anchovies so that they are all even sizes, wide at the head part and pointed at the tail. Chop the trimmings from the anchovies very fine with three olives; mix it with two tablespoons of butter that has been stirred to a cream, pepper and salt. Spread the bread with the mixture, then cut out with a medium patty cutter. Put one olive in the center of each sandwich that first has been stuffed with some of the butter mixture. Put the fillets of anchovies, six on each, all around with the wide part in and the tail part to the edge of the sandwiches,
Records on this page
Sardine Sandwiches a la AxelStuffed Anchovy a la Prince CarlAnchovy with Olive a la Lethunia