The Swedish, French, American cook book

How to Make It. Bone four anchovies and chop fine; spread four of the slices of bread. Chop the hard-boiled eggs; add the mayonnaise dressing; put on top of the anchovy. Put the other slices of bread on top, making four sandwiches, and cut out with the fancy ring cutter. Decorate in the centre with a curled anchovy and all around with stirred butter through a paper bag. Garnish with watercress or parsley. Serve before the soup. Tomato Sandwich ( Sandwich aux Tomates ) a l’Anchois For eight sandwiches take sixteen slices of bread, three tomatoes, pepper, salt, small teaspoon anchovy paste, two tablespoons butter. How to Make It. Mix anchovy paste and butter together; spread the bread; peel the tomatoes, and cut in very thin slices; put a slice of tomato on eight of the slices of bread; put the other slice of bread on top with the spread side down and spread again on the top; cut out with the round fancy cutter. Put a small slice of tomato on top, decorate with stirred butter and place on a napkin on a platter with cress or lettuce in the centre. Serve before the soup. Mousse of Sardines a la Ericsson Hammond Mousse de Sardines a la Ericsson Hammond Glaze little chicken moulds with aspic; fill the wing and tail parts with chopped yolk of eggs, make a bill from a small three-angled piece of truffle and an eye from truffle and lemon. Glaze with aspic; add two tablespoons dissolved Cox’s gelatine to one cup cream; line the rest part of the mould with the cream, and fill. F illing. Six sardines, one teaspoon anchovy paste, pepper, salt, one cup cream. Skin and bone sardines; mash in a saucepan; add anchovy paste, pepper, salt, gelatine, and, last, whipped cream; fill moulds; leave on ice; turn out on toasted rings of bread that have been buttered; garnish with parsley and lemons all around. Serve as an appetizer for luncheon or dinner. Sardine Sandwich ( Sandwich aux Sardines) a la King Haakon Cut a thin slice of bread in an oblong shape; spread with butter stirred with a little anchovy paste; put on top three small sardines that have been boned; glaze with gelatine; decorate with a strip of whipped cream all around. Garnish with parsley, serve, on a paper doily, as an appetizer for luncheon or dinner. Stuffed Anchovy ( Anchois farcis ) a la Walde One anchovy for each person. Split and press out, being careful not to break; cut a slice of bread the shape of a large anchovy; spread with anchovy stuffing; place the anchovy on top; glaze with aspic nice and glossy; decorate all around with a strip of whipped cream, making a dot of the whipped cream for an eye with a speck of truffle on top. Arrange on a paper doily. Garnish with lemon and parsley. Serve as an appetizer for luncheon or dinner. Stuffing. Two chopped hard-boiled eggs, one tablespoon butter, a half teaspoon anchovy paste; mix well; add two tablespoons dissolved Cox’s gelatine and one cup whipped cream. Egg with Anchovy ( CEuf aux Anchois ) a la Octavious Three eggs, two tomatoes, six slices toast, nine fillets of anchovies, pepper, salt, one large tablespoon butter.