The recipe for the "anchovy rolls" is taken from the handwritten cookbook of Emma Hasselbach from Falkenstein in the Taunus region of Germany. In December 1916, she began to write into this recipe book. It is bound in black, with the word "Kochbuch" printed in gold on the book cover. Most of the listings can be found under the baked goods section, but a few savoury items, including these anchovy sandwiches, make also an appearance. The recipe description is not very accurate. The mystery of the exact preparation of the herb sauce, was solved in a chance find in the "Practical Cooking Book for the Germans in America" by Henriette Davidis, published in Milwaukee in 1899. Food history is always a piece of detective work and shows that recipes are never statically anchored in one place, but often travel long distances.
For the Sandwiches:
1 white bread
2 jars of anchovies in oil
4–5 eggs
Butter, optional
For the sauce:
4 hard-boiled eggs, only the yolks finely grated
Some tarragon, parsley and salad burnet, chopped
125 millilitres vegetable broth
2 tablespoons vegetable oil
1-2 tablespoons wine vinegar
1 teaspoon capers, chopped
Mustard
Pepper
1. Slice the white bread 1 cm thick and toast it in a pan, with a little butter if necessary.
2. Spread the bread slices with some of the herb sauce described below, top with the anchovies and another slice of bread.
3. Poach the eggs in a saucepan with boiling, salted water and a dash of vinegar.
4. Crack one egg at a time into a ladle and carefully slide it into the boiling water.
5. Remove the eggs with a slotted spoon and place them in the centre of a bowl.
6. Arrange the anchovy sandwiches around the poached eggs in the bowl.
7. Make a herb sauce from the sauce ingredients.
8. Chop the capers, finely grate the egg yolks, mix together with the vegetable oil, vinegar, mustard and pepper and pour over the hot poached eggs.
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