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(Sandwiches) - (The International Jewish Cook Book)

Pound the anchovies to a paste and mix with an equal quantity of olives
stoned and finely chopped.

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Fillets of these, put in a lattice work across mashed potato look very
nice. Be sure you use good anchovies preserved in salt, and well washed
and soaked to take away the greater part of the saltness; or, if you can
make some toast butter it when cold, cut it into thin strips, and lay a
fillet in the center. Fill up the sides of the toast with chopped hard-
boiled yolk of egg.

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Anchovy Sandwiches

Beat a quarter of a pound of butter to a cream, adding gradually two

tablespoonfuls of lemon juice, a saltspoonful of paprika, two

tablespoonfuls of anchovy paste. Spread this on thin slices of bread,

put two together, trim off the crusts, and cut into triangles.

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