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Sandwich Savouries

A sandwich of stale bread, anchovy fillets, and egg, fried and filled with chopped egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Sandwich Savouries

Ingredients

Directions

Prepare the base

  1. Cut the bread into ⅓‑inch thick rounds using a cutter.

  2. Fry the bread in butter until golden brown, then set aside.

Assemble

  1. Bone, wash, and fillet the anchovies.

  2. Curl two fillets on each crouton.

  3. Fill the center with finely chopped egg white and yolk rubbed through a sieve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Anchovies
Provide the salty, savoury flavour that defines the sandwich.
Bread
Forms a crisp, golden base that holds the toppings.
Eggs
Add richness and a soft, creamy filling in the centre.
Butter
Fries the bread, adding fat and browning for a golden crust.

The step that matters

Fry the bread until golden brown. Frying in butter browns the bread through the Maillard reaction, giving flavour and a crisp texture. Stopping too early leaves it pale and soft, while overcooking makes it bitter and brittle.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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