Egg with Sardine a la Edna

Ingredients

• Four hard-boiled eggs
• four sardines
• skinned
• boned
• and mashed very fine
• a half teaspoon anchovy paste
• pepper
• salt
• two tablespoons cream
• four pieces of bread

Method

No method was recorded for this recipe.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 18. The excerpt below is the record exactly as published.

pepper and salt; add the chopped olives, two anchovies, and the mushroom ketchup. Put butter in a frying pan; add the mixture; cook for two or three minutes. While hot, put on the bread; let stand to get cold; garnish in the centre with one olive that has been stoned and filled with whipped cream flavored with anchovy paste; decorate all around the olive and at the edge of the sandwich with stirred butter. Garnish with parsley. Serve before the soup. Anchovy Sandwich a la Victoria, for Four Persons Sandwich aux Anchois, a la Victoria Eight anchovies, eight slices of buttered bread, two hard-boiled eggs, pinch of mustard, two tablespoons mayonnaise dressing, watercress or parsley for garnishing. How to Make It. Bone four anchovies and chop fine; spread four of the slices of bread. Chop the hard-boiled eggs; add the mayonnaise dressing; put on top of the anchovy. Put the other slices of bread on top, making four sandwiches, and cut out with the fancy ring cutter. Decorate in the centre with a curled anchovy and all around with stirred butter through a paper bag. Garnish with watercress or parsley. Serve before the soup. Tomato Sandwich ( Sandwich aux Tomates ) a l’Anchois For eight sandwiches take sixteen slices of bread, three tomatoes, pepper, salt, small teaspoon anchovy paste, two tablespoons butter. How to Make It. Mix anchovy paste and butter together; spread the bread; peel the tomatoes, and cut in very thin slices; 14 THE SWEDISH, FRENCH, AMERICAN COOK BOOK put a slice of tomato on eight of the slices of bread; put the other slice of bread on top with the spread side down and spread again on the top; cut out with the round fancy cutter. Put a small slice of tomato on top, decorate with stirred butter and place on a napkin on a platter with cress or lettuce in the centre. Serve before the soup. Mousse of Sardines a la Ericsson Hammond Mousse de Sardines a la Ericsson Hammond Glaze little chicken moulds with aspic; fill the wing and tail parts with chopped yolk of eggs, make a bill from a small three-angled piece of truffle and an eye from truffle and lemon. Glaze with aspic; add two tablespoons dissolved Cox’s gelatine to one cup cream; line the rest part of the mould with the cream, and fill. F illing. Six sardines, one teaspoon anchovy paste, pepper, salt, one cup cream. Skin and bone sardines; mash in a saucepan; add anchovy paste, pepper, salt, gelatine, and, last, whipped cream; fill moulds; leave on ice; turn out on toasted rings of bread that have been buttered; garnish with parsley and lemons all around. Serve as an appetizer for luncheon or dinner. Sardine Sandwich ( Sandwich aux Sardines) a la King Haakon Cut a thin slice of bread in an oblong shape; spread with butter stirred with a little anchovy paste; put on top three small sardines that have been boned; glaze with gelatine; decorate with a strip of whipped cream all around. Garnish with parsley, serve, on a paper doily, as an appetizer for luncheon or dinner. Stuffed Anchovy ( Anchois farcis ) a la Walde One anchovy for each person. Split and press out, being careful not to break; cut a slice of bread the shape of a large anchovy; spread with anchovy stuffing; place the anchovy on top; glaze with aspic nice and glossy; decorate all around with a strip of whipped cream, making a dot of the whipped cream for an eye with a speck of truffle on top. Arrange on a paper doily. Garnish with lemon and parsley. Serve as an appetizer for luncheon or dinner. Stuffing. Twochopped hard-boiled eggs, one tablespoon butter, a half teaspoon anchovy paste; mix well; add two tablespoons dissolved Cox’s gelatine and one cup whipped cream. Egg with Anchovy ( CEuf aux Anchois ) a la Octavious Three eggs, two tomatoes, six slices toast, nine fillets of an¬ chovies, pepper, salt, one large tablespoon butter. How to Make It. Cook eggs for twelve minutes, supplying one for every two persons; leave in water until cold; remove shells; leave in cold water so that eggs remain nice and white; split the eggs in halves; remove yolks. Chop yolks of the three eggs, with three fillets of anchovy, adding cayenne pepper and salt. Stir one tablespoon butter to a cream, add the yolks and anchovies; then fill the half of egg. Peel and slice a nice solid red tomato in thin slices; put a half egg on each slice of tomato, on a round slice of buttered bread or toast. Place on top of the egg a fillet of anchovy lengthwise; decorate with stirred butter all around and with a ring of the stirred butter all around the tomato. Garnish with parsley and lemon. Serve as an appetizer for luncheon or dinner. Stuffed Egg with Anchovy ( CEuf farci d’ Anchois) a la Walde Hard boil eggs; cut in halves, lengthwise; scoop out the yolks, and stuff. Stuffing. Yolksofthree eggs, four chopped anchovies, one table¬ spoon butter, pepper, salt, two tablespoons cream. Stir butter to a cream; add the yolks, then the chopped anchovies and the cream; pepper and salt to taste; fill the half egg; decorate across lengthwise with an anchovy that has been boned and spread out. Decorate on each side of the anchovy with green cream and a strip of Spanish pepper. Serve on a thin slice of bread on a lettuce leaf. Garnish with parsley. Egg (< "Euf ) a la Shankling Five boned sardines, four eggs, teaspoon anchovy paste, six anchovies, four tablespoons butter, salt and pepper. How to Make It. Hard boil eggs ten minutes; cut in halves. Mash the yolks; add two tablespoons butter and anchovy paste; spread bread or toast. Skin and bone sardines, also bone anchovies; chop very fine; cream butter; add salt and pepper; fill egg; glaze with white chaud-froid sauce; decorate with brown chaud-froid sauce and truffles. Garnish with parsley. Serve before the soup. Egg (CEuf) a l’Annecy Six anchovies, four eggs, one tablespoon cream, one ounce chopped mushrooms, one teaspoon mushroom ketchup, one table¬ spoon parsley chopped very fine, one tablespoon onion juice, four pieces of bread. How to Make It. Hard boil two eggs; cut in halves; take out the yolk; add chopped mushrooms, two anchovies chopped very fine, tablespoon cream, ketchup, parsley, onion juice, and two raw yolks. Mix well. Put one tablespoon butter in a pan; add the THE SWEDISH, FRENCH, AMERICAN COOK BOOK 15 mixture and scramble. Spread bread. Beat the two whites of the eggs to a stiff meringue; decorate around on the bread. Put in the oven from three to four minutes, when cold put a curled anchovy in the centre. Garnish with parsley. Serve before the soup. Egg with Sardine ( CEuf aux Sardines) a la Edna Four hard-boiled eggs; four sardines, skinned, boned, and mashed very fine

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