and in between each put thin slices of the beets with the point in
and the wide part out. These slices of beets must fit perfectly
between the anchovies to cover the bread. Glaze the beets and
anchovies with some Cox’s gelatine. The rest of the stirred butter
put in a small paper tube and decorate all around each fillet of
anchovy forming them into a fish with the oval strip across the wide
part of the fillet forming a head and with a little dot for an eye with
a round piece of truffle. Make a strip of butter on the beet on the
edge of the sandwich and little dots making a border. Circle with
the butter around the olives. Leave in the ice-box until ready to
serve. Place them on a platter in the form of a ring with parsley
in the center. Serve before the soup.
Anchovy Sandwich a la Hjumbo
Anchois Sandwich a la Hjumbo
Two eggs, two teaspoonfuls of anchovy paste, eight slices of
bread, two tablespoonfuls of butter, one pimento, two tablespoon¬
fuls of chopped parsley, pepper, salt, truffles, and one tablespoonful
of whipped cream✪ Anchovy Sandwich a la Hjumbo.
How to Make It. Hard boil the eggs, time twelve minutes;
peel and put in cold water until cold; cut in quarters lengthwise;
'remove the yolks and fill the quarters of eggs by putting the filling
in a paper bag that holds a fancy tube, and decorate them with
truffles according to taste. Slice the bread, cut it out with a round
patty cutter; spread it with butter and anchovy paste mixed; dip
them in finely chopped parsley and decorate a border around
each sandwich with butter that has been stirred to a cream. Put
on each of the sandwiches one quarter of the egg; arrange them in
the form of a ring on a platter and garnish with parsley in the
center. Serve before the soup.
| Filling for the Eggs. Press the yolks through a fine strainer
with one half pimento; add one teaspoon of anchovy paste; mix
this with two tablespoons of butter that has been stirred to a
cream; add pepper and salt to taste.
Anchovy Sandwich with Egg a la Rose
Anchois Sandwich aux CEufs a la Rose
For Six Persons
Six slices of bread, three tablespoons of butter, a bunch of
chopped water cress, one teaspoon of anchovy paste, two eggs,
pepper and salt to taste, and one tablespoon of lemon juice✪ Anchovy Sandwich with Egg a la Rose.
How to Make It. Cut the bread out with a large heart cutter.
Chop the water cress very fine, leaving part of it for decoration.
MRS. ERICSSON HAMMOND’S COOK BOOK 27
Hard boil the eggs and cut six slices of the eggs, one for each
sandwich. Stir the butter to a cream, add the cress, lemon juice,
the anchovy paste, and pepper and salt; spread the bread. Put in
the center of each the slice of egg. Decorate with truffles a daisy
on each of the slices of eggs, and all around the sandwich with the
stirred butter. Place them on the platter with the point in, in
a form of a rose with water cress in the center.
Sandwiches with Anchovy a la Corinna
Sandwiches aux Anchois a la Corinne ✪ Sandwiches with Anchovy a la Corinna
Page 19 · 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
and in between each put thin slices of the beets with the point in and the wide part out. These slices of beets must fit perfectly between the anchovies to cover the bread. Glaze the beets and anchovies with some Cox’s gelatine. The rest of the stirred butter put in a small paper tube and decorate all around each fillet of anchovy forming them into a fish with the oval strip across the wide part of the fillet forming a head and with a little dot for an eye with a round piece of truffle. Make a strip of butter on the beet on the edge of the sandwich and little dots making a border. Circle with the butter around the olives. Leave in the ice-box until ready to serve. Place them on a platter in the form of a ring with parsley in the center. Serve before the soup.
Anchovy Sandwich a la Hjumbo
Anchois Sandwich a la Hjumbo
Two eggs, two teaspoonfuls of anchovy paste, eight slices of bread, two tablespoonfuls of butter, one pimento, two tablespoon¬ fuls of chopped parsley, pepper, salt, truffles, and one tablespoonful of whipped cream.
How to Make It. Hard boil the eggs, time twelve minutes; peel and put in cold water until cold; cut in quarters lengthwise; 'remove the yolks and fill the quarters of eggs by putting the filling in a paper bag that holds a fancy tube, and decorate them with truffles according to taste. Slice the bread, cut it out with a round patty cutter; spread it with butter and anchovy paste mixed; dip them in finely chopped parsley and decorate a border around each sandwich with butter that has been stirred to a cream. Put on each of the sandwiches one quarter of the egg; arrange them in the form of a ring on a platter and garnish with parsley in the center. Serve before the soup.
| Filling for the Eggs. Press the yolks through a fine strainer with one half pimento; add one teaspoon of anchovy paste; mix this with two tablespoons of butter that has been stirred to a cream; add pepper and salt to taste.
Anchovy Sandwich with Egg a la Rose Anchois Sandwich aux Oeufs a la Rose For Six Persons
Six slices of bread, three tablespoons of butter, a bunch of chopped water cress, one teaspoon of anchovy paste, two eggs, pepper and salt to taste, and one tablespoon of lemon juice.
How to Make It. Cut the bread out with a large heart cutter. Chop the water cress very fine, leaving part of it for decoration.
Hard boil the eggs and cut six slices of the eggs, one for each sandwich. Stir the butter to a cream, add the cress, lemon juice, the anchovy paste, and pepper and salt; spread the bread. Put in the center of each the slice of egg. Decorate with truffles a daisy on each of the slices of eggs, and all around the sandwich with the stirred butter. Place them on the platter with the point in, in a form of a rose with water cress in the center.
Sandwiches with Anchovy a la Corinna
Sandwiches aux Anchois a la Corinna
Records on this page
Anchovy Sandwich a la HjumboAnchovy Sandwich with Egg a la RoseSandwiches with Anchovy a la Corinna