Egg Sandwiches with Anchovy a la St. James
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Serve before the soup.
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 22. The excerpt below is the record exactly as published.
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
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