Sturgeon Sandwiches a la Theodore

Ingredients

• one quarter pound of sturgeon
• two green peppers
• six slices of bread
• two tablespoons of butter
• a half teaspoon of anchovy paste
• cayenne pepper
• salt

Method

1. 1

   Cut the bread out with a round medium patty cutter; chop the green peppers fine.

2. 2

   Cut six thin slices from the sturgeon and roll; glaze them with some aspic and decorate a star of truffles on each; the rest of the sturgeon chop; mix it with the butter and anchovy paste; spread the bread with it and decorate all around the sandwiches with the finely chopped green peppers.

3. 3

   In the center put the rolled sturgeons.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 30. The excerpt below is the record exactly as published.

Sturgeon Sandwiches a la Theodore Sandwiches d’ Esturgeon a la Theodore One quarter pound of sturgeon, two green peppers, six slices of bread, two tablespoons of butter, a half teaspoon of anchovy paste, cayenne pepper and salt

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