Spanish Sandwiches

Ingredients

• 12 oil-preserved anchovies
• 1 ounce of capers
• a sprig of parsley
• a dash of paprika
• half a teaspoonful of mixed mustard
• 1 tablespoonful of tarragon vinegar
• 1 tablespoonful of oil
• the yolks of 2 hard-boiled eggs
• salt
• thin slices of bread
• narrow colored ribbons

Method

1. 1

   Bone anchovies and cut into strips.

2. 2

   Make a paste with capers, parsley, paprika, mustard, vinegar, oil, and egg yolks.

3. 3

   Mix smooth and chop egg whites.

4. 4

   Butter bread, spread with paste, sprinkle with chopped whites, trim, and tie with ribbons.

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 28. The excerpt below is the record exactly as published.

a tablespoonful of tarragon vinegar. Spread on thin slices of bread, roll, and tie with ribbons. SAVORY SANDWICHES Mince hard-boiled eggs very fine, spread evenly upon neatly cut pieces of buttered SANDWICHES AND SAVORY MORSELS 123 bread; grate over the egg a little prime cheese, add salt and paprika to taste. SPANISH SANDWICHES Bone 12 oil-preserved anchovies, and cut into strips about an inch long. Make into a paste with 1 ounce of capers and a sprig of parsley, adding a dash of paprika, half a teaspoonf ul of mixed mustard, 1 tablespoon- f ul of tarragon vinegar, 1 tablespoonf ul of oil, the yolks of 2 hard-boiled eggs, and salt. Mix smooth; chop the whites of the eggs. Butter thin slices of bread, spread with the paste and sprinkle over them the chopped whites. Trim and tie with narrow colored ribbons

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