Anchovy Sandwich Revisited (1908) on Sandwiches of History⁣

Soak anchovies in milk for a bit.

Rinse anchovies in water.

Make the regular base: pound 1.5 anchovies and 3/4 yolk of a hard cooked egg to a paste.

Add a few grains of cayenne pepper and parmesan cheese to the paste and mix.

Add enough cream to make the mixture spreadable.

Make the base with rinsed anchovies: pound egg yolks, cayenne, and cheese into the mix, then add a touch of cream.

Make the base with anchovies soaked in milk: pound egg yolk, parmesan, cayenne, and add cream to moisten.

Make the last base using white anchovies: pound egg yolk, cayenne, parmesan, and add a little cream.

Assemble small sandwiches with a thick slice of tomato and lemon juice, and pickled onions on top of the bases.

Taste the regular recipe with lemon juice, noting it is salty but balanced by the lemon.

Taste the regular recipe with a thick slice of tomato, noting the sweetness offsets the saltiness.

Taste the regular recipe with pickled onions, noting the sharpness balances the saltiness.

Taste the base with rinsed anchovies, noting it is still salty but less so than before.

Taste the base with anchovies soaked in milk, noting it is milder but still a bit salty.

Taste the version with white anchovies, noting it is much more pleasant and has a better fish flavor.

Spice Level:

Dietary