Spanish finger sandwiches

Bone two dozen anchovies that have been preserved in oil. Cut them in narrow strips about an inch long and season with one tablespoonful of lemon juice.

Pound to a paste two tablespoonfuls of capers and one sprig of parsley. Add to this mixture one-tenth of a teaspoon of cayenne, two tablespoonfuls of mixed mustard, one tablespoonful of oil or butter, the yolks of four hard-boiled eggs, and half a teaspoonful of salt.

Pound all together, until a smooth paste is formed, then chop the whites of the eggs very fine. Cut the crust from a loaf of graham bread and afterwards, cut twelve thin slices from the loaf. Butter these thinly with soft butter and spread with the pounded mixture.

Spread the strips of anchovies on six of the prepared slices and sprinkle the white of an egg over them. Lay the other six slices on the first ones, pressing down well. Cut the sandwiches into smaller ones, having them of square, triangular, diamond or rectangular shapes, as you may fancy, and arrange daintily on a napkin.

If the sandwiches are not to be served at once, pile them together and cover with a damp napkin until serving time.

– Maria Parloa, in Good Housekeeping


About this story

Source publication: The Record-Union (Sacramento, Calif.)

Source publication date: December 12, 1892

Filed under: 1890s, Appetizer recipes, Condiment recipes, Lunch recipes

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