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What You Need:
(To Make: 6 sandwiches or 24 hors d' oeuvre)
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½ loaf day-old homemade-type white bread, unsliced
10 anchovy fillets, finely chopped
4 tablespoons softened butter
2 tablespoons prepared Dijon mustard
4 hard-cooked eggs, finely chopped
¼ cup finely chopped dill, or ¼ cup combined dill, parsley and chives
1/8 teaspoon freshly ground black pepper
2 tablespoons butter
2 tablespoons vegetable oil
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Translate this recipe:
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| How To Cook: |
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1. Trim the crusts from the loaf of bread and cut it into 12 slices 1/8 inch thick. In a small bowl, mash together the chopped anchovies, butter, mustard, eggs, herbs and pepper.
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2. The mixture should be quite smooth. Thickly spread it on 6 slices of bread. Top each slice with another piece of bread, and lightly press them together.
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3. At this point, the sandwiches maybe wrapped in wax paper and refrigerated for up to 3 days or even frozen (they should be thoroughly defrosted before using).
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4. Over moderate heat, melt the butter and oil in a 10- to 12-inch skillet. When the foam subsides, add the sandwiches, 2 or 3 at a time, and fry for 2 to 3 minutes on each side, until they are crisp and golden brown.
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5. Drain on paper towels and serve while hot, either whole as a main luncheon course or a snack, or cut in quarters to accompany cocktails.
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