Savory Sandwiches. Continued
Description
This section is from the "The Hostess Of To-Day" book, by Linda Hull Larned. Also available from Amazon: The hostess of to-day.
Savory Sandwiches. Continued
No. 746. Ham or Tongue and Vea
15 cts.
Sandwiches.
A : 1/2 c. cooked ham or tongue, mixed with 1/2 c. cooked veal, all chopped fine ;
B : 1 tsp. vinegar, 2 drops Tabasco sauce, 1/2 tsp. mustard
1 tsp. horseradish or tomato catsup, mix thoroughly, add 1 tbsp. Mayonnaise Dressing No. 437 (Mayonnaise Dressing).
Spread white bread with butter, thru with A mixed with B.
No. 747. Lobster Sandwiches
25 cts.
A : Lobster Butter No. 772 (Lobster Butter) ; or
B : l c. Lobster meat, chopped rather fine and mixed with 2 tbsps. Mayonnaise Dressing No. 437 (Mayonnaise Dressing).
Spread white bread with A. or spread with butter, then with B.
No. 748. Mock Crab Sandwiches
14 cts.
A : 2 tbsps. butter creamed ;
B : 1/4 c. grated cheese, 1/4 tsp. each salt, paprica, and mus-tard, 1 tsp. each vinegar and anchovy paste, 1 tbsp. chopped olives or gherkins.
Mix B thoroughly, add to A, spread white bread, cut in fancy slices.
No. 749. Nasturtium Sandwiches
15 cts.
A : 1 doz. nasturtium blossoms ;
B : 2 tbsps. Mayonnaise Dressing No. 437 (Mayonnaise Dressing).
Spread white bread with B, then with A, and roll.
No. 750. Nut Sandwiches
20 cts.
A : 1 c. almonds, peanuts, English walnuts, or pecans, chopped very fine ;
B : 2 tbsps. Mayonnaise Cream Dressing No. 438 (Mayonnaise Cream Dressing).
Spread entire wheat bread with butter, then with A mixed with B.
No. 751. Oyster Sandwiches
20 cts.
A : 6 cold, large oysters, fried ;
B : Lettuce-leaves, dipped in French Dressing No. 436 (French Dressing).
Put A between B in buttered white bread, or spread bread with Mayonnaise, put A between slices.
No. 752. Pate de Foie Gras Sandwiches
20 cts.
A : 2 tbsps. pate de foie gras and 2 tbsps. finely chopped game or chicken, mixed thoroughly ;
B : Lettuce-leaves, dipped in French Dressing No. 436 (French Dressing). Spread buttered bread with A, put together with B.
No. 753. Sardine Sandwiches
20 cts.
A : Sardine Butter No. 776 (Sardine Butter), 1 tbsp. olives or gherkins, chopped fine; or,
B : 1 doz. sardines, boned and skinned, 1 tsp. lemon-juice.
Spread white bread with A or with butter, then with B.
No. 754. Savory Sandwiches
15 cts.
A : \ c. cooked chicken, lamb, or veal, 2 tbsps. grated cheese or Parmesan, 1 tsp. French mustard, salt, pap-rica, and cream ;
B : Lettuce-leaves, dipped in French Dressing No. 436 (French Dressing).
Mix A until smooth, spread buttered bread, put together with B.
No. 755. Shrimp Sandwiches
25 cts.
A : 1 c. shrimps, shelled and mashed fine, 1 tbsp. lemon-juice ;
B : 2 tbsps. Mayonnaise Dressing No. 437 (Mayonnaise Dressing). Spread white bread with butter, then with A mixed with B.
No. 756. Tartare Sandwiches
15 cts.
A : Tartare Butter No. 778 (Tartare Butter) ;
B : Lettuce-leaves, dipped in French Dressing No. 436 (French Dressing).
Spread entire wheat bread with A, put together with B.
No. 757. Truffle Sandwiches
25 cts.
A: 1 tbsp. boiled truffles, 2 tbsps. chicken. 2 tbsps. sweet-breads, all chopped fine and mixed with Cream Mayonnaise Dressing No. 438 (Mayonnaise Cream Dressing). Spread white bread with A and cut in oblong pieces.
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