Anchovy Sandwich a la Hjumbo / Anchois Sandwich a la Hjumbo

Step 1. peel and put in cold water until cold; cut in quarters lengthwise;

Step 2. 'remove the yolks and fill the quarters of eggs by putting the filling

Step 3. in a paper bag that holds a fancy tube, and decorate them with

Step 4. truffles according to taste. Slice the bread, cut it out with a round

Step 5. patty cutter; spread it with butter and anchovy paste mixed; dip

Step 6. them in finely chopped parsley and decorate a border around

Step 7. each sandwich with butter that has been stirred to a cream. Put

Step 8. on each of the sandwiches one quarter of the egg; arrange them in

Step 9. the form of a ring on a platter and garnish with parsley in the center. Serve before the soup.

Step 10. | Filling for the Eggs. Press the yolks through a fine strainer

Step 11. with one half pimento; add one teaspoon of anchovy paste; mix

Step 12. this with two tablespoons of butter that has been stirred to a cream; add pepper and salt to taste. Anchovy Sandwich with Egg a la Rose Anchois Sandwich aux C Eufs a la Rose

Step 13. Six slices of bread, three tablespoons of butter, a bunch of chopped water cress, one teaspoon of anchovy paste, two eggs,

Step 14. pepper and salt to taste, and one tablespoon of lemon juice. Chop the water cress very fine, leaving part of it for decoration. M RS. E RI CS SO N H AM MO ND’S C OO K B OO K 27

Step 15. Hard boil the eggs and cut six slices of the eggs, one for each

Step 16. sandwich. Stir the butter to a cream, add the cress, lemon juice,

Step 17. the anchovy paste, and pepper and salt; spread the bread. Put in

Step 18. the center of each the slice of egg. Decorate with truffles a daisy

Step 19. on each of the slices of eggs, and all around the sandwich with the stirred butter. Place them on the platter with the point in, in

Step 20. a form of a rose with water cress in the center.