Spanish Sandwiches

Ingredients

• twenty-four anchovies
• two ounces of capers
• a spray of parsley
• a teaspoonful of mixed mustard
• two tablespoons of tarragon
• a tablespoonful of oil
• the yolks of four hard-boiled eggs
• a half a teaspoon of salt
• thin slices of graham bread

Method

1. 1

   Remove bones from anchovies, cut into strips.

2. 2

   Make a paste with capers, parsley, cayenne, mustard, tarragon, oil, and egg yolks.

3. 3

   Spread on graham bread, add anchovies and egg whites, then top with another slice.

As published

This recipe was extracted from Kirmess cook book (1907), page 150. The excerpt below is the record exactly as published.

SPANISH SANDWICHES. Mrs. Rowland, Brooklyn. Take twenty-four anchovies from oil, remove the bones, cut them into strips about one inch long. Make SANDWICHES. 351 a paste from two ounces of capers and a spray of pars- ley, and add to it a generous dash of cayenne pepper, a teaspoonful of mixed mustard, two tablespoons of tarragon, a tablespoonful of oil, the yolks of four hard- boiled eggs, and a half a teaspoon of salt. When the paste is smooth, chop the whites of the eggs fine; but- ter very thin slices of graham bread

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