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POACHED EGG SANDWICHES

(Sandwiches) - (The International Jewish Cook Book)







Slice as many pieces of bread, from a round loaf, as you have persons to
serve. Toast these slices and let cool. Across each slice place three
strips of pimentoes (use the canned pimentoes), on top of that place a
cold poached egg, put a teaspoon of Mayonnaise on the top of the egg and
sprigs of watercress encircling the toast.
MUSTARD SARDINE PASTE FOR SANDWICHES
Take one box of mustard sardines; bone and mash; add to the mixture one
tablespoon of tomato catsup, one teaspoon of Worcestershire sauce, juice
of one lemon, a pinch of cayenne pepper, as much white pepper as will
cover the end of a knife, two tablespoons of vinegar, and one tablespoon
of olive oil. Mix thoroughly until it becomes a paste. Then spread on
thinly cut bread for sandwiches.











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