The Swedish, French, American cook book

One tablespoon butter, one small teaspoon anchovy paste, three olives, one teaspoon chopped pimentos. How to Make It. Stir butter and anchovy paste to a cream; add the olives and pimentos. Cut round pieces of bread and spread with the mixture; decorate in centre of each with a thin slice of hard-boiled egg, and around with a strip of pimentos and colored cream. Garnish with parsley. Serve before the soup. Anchovy Sandwich ( Sandwich aux Anchois ) a la Garniture Cut round pieces of bread; chop one cooked yolk of egg; add four anchovies and one tablespoon butter; mix together; spread the bread. Decorate with an anchovy across, down the centre lengthwise. Chop some yolk of egg and some white of egg separately with some parsley; decorate on each side of the anchovy with first a strip of chopped yolk then a strip of white of egg. Decorate all around with stirred butter, and down the anchovy to make it look like a fish. Garnish with parsley. Serve before the soup.g. Decorate all around with stirred butter, and down the anchovy to make it look like a fish. Garnish with parsley. Serve before the soup. Sardine Sandwich a la Montana, for Six Persons Sandwich aux Sardines, a la Montana Six slices bread, six sardines, one tablespoon butter, one small teaspoon anchovy paste. Mix butter and anchovy paste; spread the bread that has been cut the shape of a sardine but a trifle larger. Place a sardine on each sandwich. Stir the butter to a cream; put in a paper bag and decorate around the edge of sardine, making an oval strip across at the heavy end forming a head, with a dot of the butter for an eye with a speck of truffle on top. Garnish with parsley. Serve before the soup Sardine Sandwich ( Sandwich aux Sardines ) a la Dewey Five sardines skinned, boned, and chopped very fine, two table¬ spoons good butter, small teaspoon anchovy paste, cayenne pepper. How to Make It. Cut bread in a hearCshape. Stir one table¬ spoon butter with three sardines, add the anchovy paste; pepper; spread the bread. Stir the other tablespoon butter to a cream and decorate with a strip all around; also in the centre, in the shape of a small heart with a small piece of sardine on top; and around between the outside line and the heart form small dots with the butter. Leave in icebox until ready to serve. Garnish with parsley. Serve before the soup. Anchovy Sandwich a la Servietto for Six Persons Sandwich aux Anchois, a la Servietto One tablespoon butter, yolks of two eggs, two tablespoons milk, one tablespoon cream, four olives chopped very fine and one olive for each individual piece, pepper, salt, four chopped anchovies, one tablespoon mushroom ketchup, speck of anchovy paste. How to Make It. Cut bread in heart shapes and butter. Mix the two yolks of eggs with the milk and cream; pepper and salt; add the chopped olives, two anchovies, and the mushroom ketchup. Put butter in a frying pan; add the mixture; cook for two or three minutes. While hot, put on the bread; let stand to get cold; garnish in the centre with one olive that has been stoned and filled with whipped cream flavored with anchovy paste; decorate all around the olive and at the edge of the sandwich with stirred butter. Garnish with parsley. Serve before the soup. Anchovy Sandwich a la Victoria, for Four Persons Sandwich aux Anchois, a la Victoria Eight anchovies, eight slices of buttered bread, two hard-boiled eggs, pinch of mustard, two tablespoons mayonnaise dressing, watercress or parsley for garnishing.