Egg Sandwiches

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


Cut thin slices of stale bread in triangles, then toast. Put together in pairs, having between the pieces thoroughly cooked egg yolk, rubbed to a paste, seasoned with salt, and moistened with soft butter.