Spanish Sandwiches

Sandwiches à l’Espagne


Take some new brown bread, butter it well with fresh butter and very lightly sprinkle it over with cayenne; have some boned anchovies that have been bottled in oil, place about six fillets on each slice of the bread, laying them quite flat, then sprinkle over the anchovies a little hard boiled yolk of egg and chopped cooked chicken and French capers and parsley, place another piece of the brown bread and butter on the top and press both well together, then stamp out in rounds about one and a half inches in diameter; dish up on a dish-paper en couronne and garnish the centre with green parsley and round it little blocks of aspic jelly, and serve.