quarters as a cocktail hors d'oeuvre, and are also frequently served as
a
luncheon dish and as a snack.
Swedish Spring Sandwiches
1/2 loaf day-old homemade-type white bread, unsliced
12 anchovy fillets, finely chopped
4 Tbs (60 ml) butter
2 Tbs Dijon style mustard
4 hard cooked eggs, peeled and finely chopped
1/4 (60 ml) cup finely chopped fresh dill,
or combination of dill, parsley, and chives
Freshly ground black pepper to taste
2 Tbs (30 ml) butter
2 Tbs (30 ml) vegetable oil
Trim the crust off the bread and cut into thin (1/8 inch, 0.5 mm)
slices. You will need 12 slices. Mash together the anchovies,
butter, mustard, eggs, herbs, and pepper in a small bowl. Spread this
mixture evenly over 6 of the slices of bread, and top with the
remaining 6 slices, pressing together lightly. Wrap in wax paper and
refrigerate for at least 1 hour, until the filling is firm. Heat the
butter and oil in a heavy skillet until the foam subsides. Add the
sandwiches 2 or 3 at a time and fry for 2 or 3 minutes on each side
until they are golden brown. Place on paper towels to drain. To
serve as cocktail snacks, cut into quarters. Makes 6 sandwiches or 24
hors d'oeuvre.