Anchovies with Crawfish a la Octavious

Ingredients

• Eight slices white bread
• eight slices Boston brown bread
• a half cup cooked lobster
• three anchovies
• pinch dry mustard
• two tablespoons butter
• two yolks
• one white of egg
• two tablespoons cream
• pepper
• salt
• eight crawfish

Method

1. 1

   Slice bread very thin and butter each slice.

2. 2

   Mix lobster, egg, cream, anchovies, mustard, pepper, and salt.

3. 3

   Cook the mixture in butter for two to three minutes; spread on white bread, top with brown bread to make sandwiches.

4. 4

   Cut with a round fancy cutter.

5. 5

   Decorate with crawfish and serve before the soup.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 17. The excerpt below is the record exactly as published.

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

Cook this with the app: pantry check, scaling, and the assistant.