Open sandwiches and canapés

Anchovy Bread I from Erken's Big Cookbook (1914): white bread slices spread with anchovy butter, garnished with egg yolk, parsley and finely cut anchovy.

Anchovy Bread II from Erken's Big Cookbook (1914): white bread browned in butter, with hard-boiled egg slice in the middle, halved anchovy fillets around.

Canapés à l'allemande from Erken 1914: round slices of white bread spread with cheese butter, topped half with sausage and half with Swiss cheese.

Salmon sandwiches from Erken 1914: round bread slices with butter, edged with cold flaked salmon, a mayonnaise star in the center and shredded lettuce.

Cheese and anchovy canapés from Erken 1914: bread with cheese and egg yolk butter, a double cross of anchovy on top, openings filled with jelly or egg.

Shrimp sandwiches from Erken's Big Cookbook (1914): buttered rounds of white bread with peeled shrimp in a ring and a piped mayonnaise star.

Grilled bread with lobster from Erken 1914: lobster meat with a little roe pounded fine, stirred with cream and butter, spread on bread browned in butter.

Erken's canapé from 1914: round grilled white bread slices spread thickly with shrimp butter, edged with peeled shrimp tails and capers in the center.

Grilled bread with smoked salmon from Erken 1914: smoked salmon stirred with heavy cream and softened butter, chilled, spread on bread browned in butter.

Cold canapés from Erken (1914): grilled white bread with mustard butter, thin slices of cooked ham or tongue, cut out and garnished with mustard butter.

Grilled bread with salt herring from Erken 1914: soaked salt herring stirred with butter, onion, paprika and parsley and spread on bread grilled in butter.

Mustard butter for sandwiches from Erken (1914): butter with French and English mustard on thin white bread with tongue, roast, ham or cheese.

Summer sandwiches from Erken 1914: bread with mustard butter and cheese, topped with stripes of chopped radish, cress and parsley, cut in shapes.

Tomato sandwiches from Erken (1914): white bread with cheese butter, a tomato slice and piped mayonnaise – or grated cheese and cress. Served cold.