Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1 lb fresh asparagus, cooked and chilled.
1/2 cp mayonnaise
1/2 tsp celery seed
4 franfurter rolls
2 hard-cooked eggs, sliced
salt and pepper
1 - Drain asparagus.
2 - Combine mayonnaise and celery seed and mix well.
3 - Split rolls.
4 - Spread lightly with celery mayonnaise.
5 - Arrange egg slices in each roll, then add 2 or 3 stalks asparagus.
6 - Sprinkle with salt, pepper, and paprika.
7 - Top with a little remaining celery mayonnaise.
Makes 4 servings.
A hearty luncheon sandwich. Serve a cup of hot bouillon or jellied
Madrilene first, then the sandwich, followed by strawberries and ice
cream and hot coffee,
This is very like the hors d'oeuvres on miniature buns that Americans
love at Demel's, the marvelous pastry shop in Vienna.