Smoked-Eel Sandwich

Preparation info

    • Difficulty

      Medium

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Method

Butter a thin slice of dark or light rye bread and cover with thin slices of smoked eel. Top with a small spoonful of cold scrambled egg. Garnish with a radish rose and a small lettuce leaf.