Sardine Sandwich a la King Haakon
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 18. The excerpt below is the record exactly as published.
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
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