Sandwiches with Anchovy a la Corinna

Ingredients

• six smelts
• a teaspoon of filling
• One cup of green cooked finely ground spinach
• one teaspoon of anchovy paste
• a half cup of fish or chicken mousse
• one tablespoonful of butter

Method

1. 1

   Wash and open smelts, remove bones, cut off head and tail.

2. 2

   Spread skin down on a buttered pan, add filling, roll, and cook for 6-8 minutes.

3. 3

   Cool, slice thinly.

4. 4

   Butter bread, spread with anchovy paste, layer smelt slices, glaze with aspic, trim bread, and decorate with butter and truffle.

5. 5

   Arrange 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.

Sandwiches with Anchovy a la Corinna Sandwiches aux Anchois a la Corinne Wash six smelts, open them in the front, remove the bone, cut the head and tail off, spread them out with the skin down on a buttered pan and put a teaspoon of filling on each; roll them about two and a half inches around; cook them for about six to eight minutes in the oven covered. Leave until cold and then slice them in thin slices, five for each sandwich; butter round slices of bread and spread with a little anchovy paste, put the slices of smelts around one after the other on the sandwiches lengthwise and glaze them with a little aspic; trim the bread around and in between each slice, form it like a rose. In the center of the sandwich decorate with stirred butter through a leaf tube a flower according to own design and with a truffle center. Arrange on a platter in the form of a ring and garnish with parsley and lemons. Serve before the soup. Filling. One cup of green cooked finely ground spinach, one teaspoon of anchovy paste, a half cup of fish or chicken mousse and season well. Cress Sandwiches with Anchovy a la Brita Sanwiches de Cresson aux Anchois a la Brita For Six Persons Take twelve slices of Boston brown bread and cut it out with a large biscuit cutter; spread the slices of bread with the butter, six of them cut out in the center with the star cutter. With the same cutter cut stars from slices of white bread and put the star from the white bread into the brown. Chop a half bunch of cress very fine after it has been thoroughly washed and left in ice-water to become fresh and crisp; mix it with one teaspoon of anchovy paste and one tablespoonfal of butter

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