1213. ANCHOVY SANDWICHES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (5)
  1. Order a dozen very small round rolls, rasp them all over, cut off the top, remove all the crumb, place them on a dish, and set them aside.
  2. Chop four hard-boiled eggs very fine, and put this into a small basin with a table-spoonful of chopped tarragon, chervil, chives, and burnet.
  3. Season with four table-spoonfuls of salad-oil, one ditto of French-vinegar, pepper and a little salt; mix the whole well together, and use this preparation for filling the rolls.
  4. With these place some small fillets of anchovies (previously prepared) over the sandwiches, at about one-eighth of an inch distant from each other, and place another row of fillets across these at a similar distance.
  5. Dish the sandwiches up on a napkin, in the form of a pyramid, and serve.
Original Text
1213. ANCHOVY SANDWICHES.* ORDER a dozen very small round rolls, rasp them all over, cut off the top, remove all the crumb, place them on a dish, and set them aside. Next, chop four hard-boiled eggs very fine, and put this into a small basin with a table-spoonful of chopped tarragon, chervil, chives, and burnet; season with four table-spoonfuls of salad-oil, one ditto of French-vinegar, pepper and a little salt; mix the whole well together, and use this preparation for filling the rolls; with these place some small fillets of anchovies (previously prepared) over the sandwiches, at about one-eighth of an inch distant from each other, and place another row of fillets across these at a similar distance. Dish the sandwiches up on a napkin, in the form of a pyramid, and serve. * Note. The finest Gorgona anchovies are imported by Crosse and Blackwell, Soho Square.
Notes
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