Spanish Sandwiches

Ingredients

• twelve oil-preserved anchovies
• 1 oz. of capers
• a sprig of parsley
• half a teaspoonful of mixed mustard
• one tablespoonful of tarragon vinegar
• one tablespoonful of oil
• the yolks of two hard-boiled eggs
• salt
• thin slices of bread

Method

1. 1

   Bone the anchovies and cut into strips.

2. 2

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

3. 3

   Mix smooth and chop the egg whites.

4. 4

   Butter thin slices of bread, spread with the paste, and sprinkle with chopped egg whites.

5. 5

   Trim and tie with ribbons.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 378. The excerpt below is the record exactly as published.

Spanish Sandwiches SAN DWICHES Caviare Canapes of the oil of the sardines, lemon-juice, French mustard, and salt. Spread on thin slices of bread, and roll. Spanish Sandwiches. — Bone twelve oil-preserved anchovies, and cut into strips about an inch long. Make into a paste with I oz. of capers and a sprig of parsley ; add a dash of paprika, half a teaspoonful of mixed mustard, one table-spoonful of tar- ragon vinegar, one table-spoonful of oil, the yolks of two hard-boiled eggs

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