Anchovy Sandwich with Egg a la Rose

Ingredients

• Six slices of bread
• three tablespoons of butter
• a bunch of chopped water cress
• one teaspoon of anchovy paste
• two eggs
• pepper
• salt
• one tablespoon of lemon juice

Method

1. 1

   Cut bread with a heart cutter.

2. 2

   Chop watercress and mix with butter, lemon juice, anchovy paste, pepper, and salt.

3. 3

   Spread on bread, place a slice of egg in the center, and decorate with truffles.

4. 4

   Arrange in a rose shape on a platter.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 19. The excerpt below is the record exactly as published.

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

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