Anchovy Sandwiches

Ingredients

• a dozen very small round rolls
• four hard-boiled eggs
• a tablespoonful of chopped burnet
• a tablespoonful of chopped tarragon
• a tablespoonful of chopped chervil
• a tablespoonful of chopped chives
• four tablespoonfuls of salad oil
• one of French vinegar
• a little pepper
• a little salt
• small fillets of anchovies

Method

1. 1

   Chop hard-boiled eggs finely and mix with herbs, oil, vinegar, pepper, and salt.

2. 2

   Fill the rolls with this mixture and top with anchovy fillets.

3. 3

   Serve arranged in a pyramid.

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 13. The excerpt below is the record exactly as published.

ANCHOVY SANDWICHES, prefacing his receipt with the statement that “the. finest Gorgona anchovies are imported by Crosse and Blackwell, Soho Square.” The receipt is as follows : Order a dozen very small round rolls, rasp them all over, cut off the top, remove all the crumb, place them on a dish, and set them aside. Next chop four hard- boiled eggs very fine and put them into a small basin with a tablespoonful of chopped burnet, tarragon, chervil, and chives ; season with four tablespoonfuls of salad oil, one of French vinegar, and a little pepper and salt. Mix the whole well together, and use this preparation for filling the rolls with ; then place some small fillets of anchovies

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