Viscount Sandwiches

Ingredients

• A tin loaf
• 6 ozs. of butter
• a few anchovies
• 4 eggs
• 1 pint of consomme
• a few sprigs of parsley for garnishing

Method

1. 1

   Cut the loaf of bread into very thin slices, spread them with butter and anchovies pounded and passed through a sieve.

2. 2

   Stamp them out with a small round cutter, place some filleted anchovies upon them.

3. 3

   Make a custard with the yolks of four eggs and a quarter of a pint of good consomme, set it in a plain mould.

4. 4

   When cooked, leave it till cold, then turn out, cut into thin slices, and stamp it out with the same cutter as used for the bread.

5. 5

   Place a round of custard between the rounds of the bread and anchovies.

6. 6

   Serve on a napkin and garnish with parsley.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 5. The excerpt below is the record exactly as published.

Viscount Sandwiches. F^or Eight to Ten Persons. — A tin loaf ; 6 ozs. of butter ; rp. of anchovies ; 4 eggs ; 1 pint of consomme

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