Shrimp Sandwiches with Oyster k la Archibald

Ingredients

• ten slices of bread
• one quart of cooked oysters
• one pound of small cooked shrimps
• a teaspoonful of anchovy paste
• three tablespoonfuls of butter
• pepper
• salt

Method

1. 1

   Slice the bread and cut it out with a round patty cutter; spread it with butter and anchovy paste mixed.

2. 2

   Save one oyster for each sandwich; chop the rest and spread it on the sandwich.

3. 3

   Chop half of the shrimps, leaving the even-sized ones for decoration.

4. 4

   Glaze the oysters with chaudfroid sauce, decorate with truffles, and arrange the chopped shrimps around the sandwich.

5. 5

   Stir the butter to a cream and decorate on top of the shrimp in scallops.

6. 6

   Arrange in a ring on a platter with watercress in the center and garnish with unpeeled shrimps.

Nutrition per serving

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.

Shrimp Sandwiches with Oyster k la Archibald Sandwiches de Crevettes aux Huitres & V Archibald For ten sandwiches take ten slices of bread, one quart of cooked oysters, one pound of small cooked shrimps, a teaspoonful of anchovy paste, three tablespoonfuls of butter, pepper and salt

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