Put in a paper bag that holds a
ribbon tube and decorate on each side with it and in the center put
two strips of truffles across.
30 MRS. ERICSSON HAMMOND’S COOK BOOK
Egg Sandwiches with Anchovy a la St. James
Sandwiches d’CEufs aux Anchois a la Saint- James
Make small timbales of eggs. [See recipe Timbale of Eggs a la
St. James in my large “Swedish, French, American Cook Book” on
page 259.] Turn out and when they are cold cut them in quarters
lengthwise and place them on round slices of bread that first have
been buttered; spread them with anchovy paste and sprinkle with
finely chopped parsley. Decorate each quarter of egg with a
fine strip of truffle and all around the sandwiches decorate a border
of stirred butter with a ribbon tube. Arrange them on a platter in
the form of a ring and garnish with parsley in the center✪ Egg Sandwiches with Anchovy a la St. James. Serve
before the soup.
Stuffed Egg with Olives a la Murial
Friandise d’CEufs aux Olives & la Muriel
For Six Persons
Six slices of bread, three eggs, one green pepper, two spoons
of whipped cream, four olives, two teaspoonfuls of anchovy paste,
three tomatoes, cayenne pepper and salt✪ Stuffed Egg with Olives a la Murial.
How to Make It. Cut the bread in even slices and cut it out
with a round biscuit cutter; spread it with butter and some anchovy
paste mixed. Hard boil the eggs, time twelve minutes, leave in
the water until cold and then cut them in halves lengthwise and
stuff; put the tomatoes in hot water, remove the skin and cut them
in thin slices; put a slice of tomato on each sandwich and on top
of that put the stuffed eggs. Arrange them lengthwise in the form
of a ring on a platter and put a tiny handle of the green pepper in
each that first has been cut and left in ice-water until crisp. Garnish
with parsley in the center and serve as an appetizer.
Filling. Stir the yolks to a cream with one tablespoon of
butter; add the olives that first have been finely chopped and then
add the two spoons of whipped cream.
Roquefort Cheese Sandwiches & la New York
Sandwiches de Fro mage de Roquefort a la New-York
Take a quarter of a pound of Roquefort cheese and stir it to a
cream; add to it three tablespoons of butter. Cut sixteen slices of
bread very thin and butter them; spread eight of the slices of bread
with the cheese, the other buttered slices put on the top; press it
down firmly and cut it in a heart, a triangle, or a star shape. Ar¬
range them on a platter with lettuce leaves and garnish with the
MRS. ERICSSON HAMMOND’S COOK BOOK 31
heart of the lettuce✪ Roquefort Cheese Sandwiches a la New York in the center. Different kinds of cheese can be
used in place of Roquefort if so desired.
Sandwiches with American Cheese a la Barnegat
Sandwiches de Fromage americain a la Barnegat ✪ Sandwiches with American Cheese a la Barnegat
Page 22 · 4 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
Put in a paper bag that holds a ribbon tube and decorate on each side with it and in the center put two strips of truffles across.
Egg Sandwiches with Anchovy a la St. James
Sandwiches d'Œufs aux Anchois à la Saint-James
Make small timbales of eggs. [See recipe Timbale of Eggs a la St. James in my large “Swedish, French, American Cook Book” on page 259.] Turn out and when they are cold cut them in quarters lengthwise and place them on round slices of bread that first have been buttered; spread them with anchovy paste and sprinkle with finely chopped parsley. Decorate each quarter of egg with a fine strip of truffle and all around the sandwiches decorate a border of stirred butter with a ribbon tube. Arrange them on a platter in the form of a ring and garnish with parsley in the center. Serve before the soup.
Stuffed Egg with Olives a la Murial
Friandise d'Œufs aux Olives à la Muriel For Six Persons
Six slices of bread, three eggs, one green pepper, two spoons of whipped cream, four olives, two teaspoonfuls of anchovy paste, three tomatoes, cayenne pepper and salt.
How to Make It. Cut the bread in even slices and cut it out with a round biscuit cutter; spread it with butter and some anchovy paste mixed. Hard boil the eggs, time twelve minutes, leave in the water until cold and then cut them in halves lengthwise and stuff; put the tomatoes in hot water, remove the skin and cut them in thin slices; put a slice of tomato on each sandwich and on top of that put the stuffed eggs. Arrange them lengthwise in the form of a ring on a platter and put a tiny handle of the green pepper in each that first has been cut and left in ice-water until crisp. Garnish with parsley in the center and serve as an appetizer.
Filling. Stir the yolks to a cream with one tablespoon of butter; add the olives that first have been finely chopped and then add the two spoons of whipped cream.
Roquefort Cheese Sandwiches à la New York Sandwiches de Fromage de Roquefort à la New-York
Take a quarter of a pound of Roquefort cheese and stir it to a cream; add to it three tablespoons of butter. Cut sixteen slices of bread very thin and butter them; spread eight of the slices of bread with the cheese, the other buttered slices put on the top; press it down firmly and cut it in a heart, a triangle, or a star shape. Arrange them on a platter with lettuce leaves and garnish with the
heart of the lettuce in the center. Different kinds of cheese can be used in place of Roquefort if so desired.
Sandwiches with American Cheese a la Barnegat
Sandwiches de Fromage americain a la Barnegat
Records on this page
Egg Sandwiches with Anchovy a la St. JamesStuffed Egg with Olives a la MurialRoquefort Cheese Sandwiches a la New YorkSandwiches with American Cheese a la Barnegat