Victoria Sanwiches is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic snack of bread filled with layers of sliced eggs, green salad or cress and anchovies that are cut into neat squares before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Victoria Sandwiches.
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This is a classic recipe for a Victorian version of Victoria Sandwiches that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 359.—VICTORIA SANDWICHES.
Cut thin brown bread and butter, and between two slices place alternate layers of thinly-sliced hard-boiled eggs, small salad or American cress, and cleansed fillets of anchovies ; divide these slices into small squares or oblongs, and serve them on a napkin, either for breakfast, luncheon, or supper.
Modern Redaction
Ingredients:
brown bread, cut into thin slices
butter
hard-boiled eggs, thinly sliced
green salad or salad cress anchovy fillets
Method:
Remove the crusts from the bread and butter the slices. Fill with alternating layers of sliced egg, green salad (or salad cress) and anchovy fillets (about 2 layers of each). Top with another buttered slice of bred then cut into small squares or oblongs.
Arrange attractively on a serving plate, garnish with a tuft of cress and serve.
