Three-Colored Sandwich a l’Anchois

Ingredients

• Six pieces of toast
• one tablespoon butter
• one teaspoon anchovy paste
• two eggs
• one gherkin
• olives (or capers) for decoration

Method

1. 1

   Cut round pieces of bread and mix anchovy paste with butter.

2. 2

   Hard boil eggs, chop whites and yolks separately, and season.

3. 3

   Decorate the sandwich with chopped gherkin, olives, and layers of egg.

4. 4

   Serve on a platter.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 34. The excerpt below is the record exactly as published.

one gherkin, some truffles chopped. Mix together in a sauce pan ; add two tablespoons dissolved Cox’s gelatine, three tablespoons whipped cream, and one tablespoon mayonnaise dressing. Put in a paper tube and put on a pan about one and one-quarter inches around and three inches long; leave in the icebox until very cold. Put on a broiler; glaze with a chaud-froid of mayonnaise; decorate with a branch of truffle and glaze with aspic. Serve on puff paste or buttered bread before the soup [in place of chicken, ham, tongue, or sweetbreads may be used]. Kippered Herring with Chaud-froid a la Gimo Hareng sale et fume au Chaud-froid, a la Gimo Cut the kippered herring in the shape of a large sardine; put on a pie plate; put some tomato aspic on the plate; leave in the icebox until cold. Cut out, as close to the herring as possible; take care¬ fully from the plate; put on a broiler; chaud-froid with a white chaud-froid sauce; decorate all around with some of the sauce colored with anchovy paste with an eye of lemon and truffle. Garnish with parsley. Place on pieces of bread the same shape as the individual pieces. Serve on a paper doily as an appetizer. Spaghetti Baskets with Anchovy a la Woodrow Corbeilles de Spaghetti aux Anchois, a la Woodrow Cut thin slices of bread and toast them. On top of the toast put a slice of beet that has been cooked and cut with the fancy cutter; stick in about 13 to 15 toothpicks and twist in and out the cooked spaghetti, and fill. Filling. One cup whipped cream, one teaspoon anchovy paste, one pair sweetbreads that have been parboiled for about eighteen minutes and left in the broth until cold and cut in small dices. Whip the cream; add the anchovy paste and the sweetbreads; have THE SWEDISH, FRENC'H, the mixture cold; fill baskets; put in a handle of green pepper, tie a ribbon on to match the table. Garnish with parsley. As appetizer. Bass with Anchovy ( Bar a V Anchois) a la Waldorf One cup cooked fish — bass, salmon, or halibut, three tablespoons dissolved Cox’s gelatine, one teaspoon anchovy paste, one half cup whipped cream. Take the cooked fish; chop or let go through the machine or shred until very fine. Add the anchovy paste, pepper, salt, and dissolved Cox’s gelatine. Stir on ice; last, add the whipped cream. Fill the moulds; when cold, turn out on buttered bread. Garnish with lemon and parsley. Serve as an appetizer for luncheon or dinner. Three-Colored Sandwich ( Sandwich tri-colorie) a l’Anchois Six pieces of toast, one tablespoon butter, one teaspoon anchovy paste (or five anchovies), two eggs, one gherkin, olives (or capers) for decoration

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