Sardine on Toast a la Bombay

Ingredients

• Two hard-boiled eggs
• three sardines
• two tablespoons butter
• one half teaspoon anchovy paste
• pepper
• salt

Method

1. 1

   Cut a thin slice of egg for each piece of bread.

2. 2

   Stir the yolks with butter; add sardines, anchovy paste, pepper, and salt; spread on buttered toast.

3. 3

   Place a slice of egg in the center of each sandwich; decorate with Spanish pepper and stirred butter.

4. 4

   Garnish with parsley.

5. 5

   Serve before the soup.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 17. The excerpt below is the record exactly as published.

Sardine on Toast a la Bombay, for Four Persons Sardine sur Rotie, a la Bombay Two hard-boiled eggs, three sardines, two tablespoons butter; pepper, salt, one half teaspoon anchovy paste

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