Anchovy bread: white bread buttered and covered with tomato purée, with half a peeled olive marinated in sherry in the middle, anchovy fillets dipped in oil around it and chopped hard-boiled egg outside. 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 made for the party table and decorated with olive and egg. The sherry-marinated olive shows the book's leaning towards foreign presentation.
Butter and cover
Butter the slice of white bread and cover it with a thin layer of tomato purée.
Add olive and anchovy
Place half a peeled olive, marinated in sherry, in the middle of the bread. Lay one or two anchovy fillets, dipped in oil, around it.
Sprinkle with egg
Sprinkle a little chopped hard-boiled egg around the fillets.
The text is rewritten as steps in modern language. The book gives no amounts beyond half an olive, and none has been added.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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