Open sandwich with anchovy and egg: hard-boiled eggs are chopped, yolk and white separately, and laid side by side on the bread with the anchovy fillet in the groove between. White loaf bread looks best. From Erken's Stor kokebok (1949), p. 679.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 679 (falt i det fri)
The sandwich is an example of the book's emphasis on neat presentation: yolk and white are kept apart to make a pattern.
Chop the eggs
Chop the hard-boiled eggs, yolk and white separately.
Lay on the bread
Lay the yolk on one side of the bread and the white on the other.
Add the anchovy
Lay the anchovy fillet in the groove that forms lengthways between the yolk and the white.
The text is rewritten as steps in modern language. The book gives no amounts, and none has been added.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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