The Swedish, French, American cook book

How to Make It. Cut the slices of buttered bread in oblong shape and put the following mixture on each slice. Bone and stir the sardines very fine in a saucepan; add yolks of two hard-boiled eggs, a small tablespoon stirred butter, add the parsley; season with pepper and salt; mix all well; decorate each slice with strips across of the white that has been chopped very fine and half of it mixed with some chopped parsley and half left white. Garnish with a bunch of watercress in the centre. Serve before the soup. Anchovies with Crawfish a la Octavious, for Eight Persons * Anchois aux Ecrevisses, a la Octavious Eight slices white bread and eight slices Boston brown bread; a half cup cooked lobster, minced; three anchovies, boned; pinch dry mustard, two tablespoons butter, two yolks and one white of egg, two tablespoons cream, pepper, salt; eight crawfish, all same size for garnishing. How to Make It. Slice bread very thin and butter each slice. Mix lobster, egg, cream, anchovies, mustard, pepper, salt. Put one tablespoon butter in a frying pan; cook the mixture from two to three minutes; spread the eight slices of white bread with the mixture; put a brown slice of bread on top, making eight sand¬ wiches. Cut out with the round fancy cutter. Put on a platter, one white and one brown, alternately. Lay a crawfish on each sandwich; decorate all around with stirred butter. White around the brown sandwiches, and orange color around the white. Serve before the soup, with watercress or parsley in the centre. Anchovy Sandwich ( Sandwich aux Anchois ) a la King Gustaf Cut bread large enough for a foundation and spread with butter, put an anchovy lengthwise; decorate with butter that is stirred to a cream and colored. Decorate from the fish to side of the bread and around the anchovy to make it look like a fish with a dot of butter and truffles for an eye. Garnish with parsley. Serve as appetizer. Sardine on Toast a la Bombay, for Four Persons Sardine sur Rotie, a la Bombay Two hard-boiled eggs, three sardines, two tablespoons butter; pepper, salt, one half teaspoon anchovy paste. How to Make It. Cut a thin slice of egg for each piece of bread. Stir the rest of the yolks with the butter; add the sardines, flavored with anchovy paste, pepper, and salt; spread the round pieces of toast or bread that have been buttered. Put the thin slice of egg in centre of each sandwich; decorate with Spanish pepper and stirred butter around and diamonds of truffle in the centre. Garnish with parsley. Serve before the soup. Anchovy and Olive Sandwich, for Four Persons Sandwich aux Anchois et aux Olives Two tablespoons butter, small teaspoon anchovy paste, fifteen olives, three sardines. How to Make It. Stir butter, anchovy paste, and sardines to a cream; add three olives that have been chopped very fine. Cut bread with the heart shape cutter; spread with the mixture. Stone rest of olives, three for each sandwich, and stuff with the mixture that is left, put three olives on each — one at the point and two at top. Stir one tablespoon butter to a cream; put in a paper tube; decorate all around the olives and at the edge of the bread. Serve before the soup. Anchovy and Olive Sandwich a la Garniture Sandwich aux Anchois et aux Olives, garni