Shrimp Anchovy Sandwiches a la Hammond

Ingredients

• one pound of cooked shrimps
• six slices of bread
• two tablespoonfuls of butter
• one teaspoonful of anchovy paste
• cayenne pepper
• salt
• juice of a half lemon
• three peppers

Method

1. 1

   Stir the butter to a cream; chop part of the shrimps and save the rest for decoration.

2. 2

   Cut the bread with a round patty cutter and spread with butter and anchovy paste mixed with chopped peppers.

3. 3

   Put a ring of green peppers on each sandwich and fill with shrimps; flavor with pepper, salt, and lemon juice.

4. 4

   Decorate with stirred butter and truffles, and arrange in a ring on a platter with parsley in the center and unpeeled shrimps around.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 15. The excerpt below is the record exactly as published.

ree tablespoonfuls of butter, pepper and salt. How to Make It. Slice the bread and cut it out with a round patty cutter; spread it with butter and anchovy paste mixed. Save one oyster for each sandwich; the rest chop; spread it on the sandwich; chop half of the shrimps, leaving the even-sized ones for decoration. Put the oysters on a broiler and glaze them with the chaudfroid sauce. [See Chaudfroid Mayonnaise Sauce]. Decorate each oyster with a star of truffle and then glaze the star with some aspic; put a row of the chopped shrimps all around the sandwich that has been seasoned with pepper, salt, and some lemon juice; in the center put the oysters. Stir the butter to a cream; put it in a paper bag with a very small hole and with a strip of stirred butter decorate all around on top of the shrimp in scallops. Arrange them in the form of a ring on a platter; put a bunch of water cress in the center and garnish with the unpeeled shrimps all around. Serve before the soup. Shrimp Sandwich a la Quist Sandwich de Crevettes a la Quist For eight sandwiches take sixteen slices of bread, a half cup of butter, a pound of cooked shrimps, one teaspoonful of anchovy paste, three tablespoonfuls of caviar, cayenne pepper and salt. How to Make It. Cut the bread out with a medium biscuit cutter; spread them with butter that has been mixed with the anchovy paste; chop part of the shrimps and mix it with the butter; spread this a quarter inch of thickness on top of the sandwiches, and on top of that put the other bread with the buttered side up. Peel even-sized shrimps [if they are too large split them in halves lengthwise], put them on a broiler and glaze with the chaudfroid sauce. Supply two shrimps for each sandwich; put them on top of the sandwiches meeting, and all around decorate a ribbon of stirred butter through a fancy tube, and in the center fill with caviar. Decorate the shrimps with a narrow thread of the sauce that has been colored with butter coloring. Arrange them in the form of a ring on a platter with parsley in the center and garnish MRS. ERICSSON HAMMOND’S COOK BOOK 23 with lemon and unpeeled shrimps all around. Serve before the soup. Shrimp Anchovy Sandwiches a la Hammond Sandwiches de Crevettes aux Anchois & la Hammond One pound of cooked shrimps, six slices of bread, two table¬ spoons of butter, one teaspoonful of anchovy paste, cayenne pepper, salt, juice of a half lemon, and three peppers

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