Home · Recipes · Historical Cookbook · Fish

Stettin Anchovy Canapés

4 servings

Ingredients

• anchovies (as needed)
• milk rolls (as needed)
• hard-boiled eggs (as needed)
• parsley (a little)
• butter (a little)

Instructions

1. Prepare anchovies as for an open-faced sandwich.
2. Cut milk rolls into finger-thick slices and toast them dark yellow on a rack or in the oven; do not cut the slices too thin, otherwise, they will curl due to the heat.
3. Hard-boil fresh eggs, separate the yolk from the egg white, and finely chop the yolk.
4. Finely chop parsley as well and press it in a cloth to remove moisture.
5. Spread the canapés with fresh butter, top with chopped egg yolk, and then place two half anchovies, separated in the middle with a strip of parsley.

Modernized from a treasured 19th-century German cookbook.