V†rsm”rg†sar (spring sandwiches)
[an error occurred while processing this directive]

[an error occurred while processing this directive]
V†rsm”rg†sar (spring sandwiches)
  Sandwiches    Swedish    Appetizers    Seafood  
Last updated 6/12/2012 12:57:36 AM. Recipe ID 20190. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: V†rsm”rg†sar (spring sandwiches)
 Categories: Swedish, Appetizers, Cheese/eggs, Seafood
      Yield: 6 Sandwiches
 
    1/2    Loaf day-old whitebread;
           -unsliced, homemade-type
     10    Anchovy fillets, finely
           -chopped
      4 tb Butter; softened
      2 tb Dijon mustard
      4    Eggs; hard-cooked; finely
           -chopped
    1/4 c  Dill; finely chopped -=OR=-
    1/4 c  Dill, parsley & chives;
           -combined
    1/8 ts Black pepper; fresh ground
      2 tb Butter
      2 tb Vegetable oil
 
  Trim the crusts from the load of bread and cut into 12 slices 1/8"
  thick. In a small bowl, mash together the chopped anchovies, butter,
  mustard, eggs, herbs and pepper. 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. At this point, the
  sandwiches may be wrapped in wax paper and refrigerated for up to 3
  days or even frozen (they should be thoroughly defrosted before
  using). Over moderate heat, melt the butter and oil in a 10-12"
  skillet. When the foam subsides, add the sanwiches, 2 or 3 at a time,
  and fry for 2 to 3 minutes on each side until they are crisp and
  golden brown. Drain on paper towels and serve while hot either whole
  as a main luncheon course or snack, or cut in quarters to accompany
  cocktails. Makes 6 sandwiches or 24 hors d'oeurve
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 20190 (Apr 03, 2005)

[an error occurred while processing this directive]