38 MRS. ERICSSON HAMMOND’S COOK BOOK
cheese before adding the anchovy paste in a paper bag that holds
a fancy tube and decorate all around the sandwich with the cheese.
Tomato Sandwiches with Cheese a la New York
Sandwiches de Tomate au Fromage a la New -York
For Six Persons
Six slices of bread. One cup of grated American cheese.
Three even-sized tomatoes. Whites of two eggs, pepper and salt✪ Tomato Sandwiches with Cheese a la New York.
How to Make It. Slice the bread and cut it out with a large
patty cutter. Spread it with butter and the grated cheese, sprin¬
kle with cayenne pepper and salt. Put it on a baking sheet in the
oven for about three minutes. Skin and slice the tomatoes in even
slices. Place one on each of the cheese sandwiches. Sprinkle it
with cheese. Put them in the oven for the second time for about
four minutes. During the time beat the whites of the eggs to a
meringue. Put it in a paper bag that holds a fancy tube. Deco¬
rate with the meringue a ring around each and on top of the to¬
mato a rose. Put a dice of the tomato dipped in chopped parsley
in center. Put in the oven for four minutes until the whites are
light golden. Arrange on the platter and garnish with parsley.
Serve as a savory for luncheon or dinner.
Tongue Mustard Sandwiches a la Mathilda
Sandwiches de Langue, Remoulade a la Mathilde
Cut thin slices from a well-cooked tongue on a bias from the
head part; cut as many slices as needed for the sandwiches, then cut
twelve slices of bread, two for each sandwich. Take a half cup of
ground tongue and mix it with two tablespoons of butter and a
teaspoon of mustard; season with pepper and salt✪ Tongue Mustard Sandwiches a la Mathilda and stir it until
nice and smooth, then spread it on six of the slices of bread, put
one of the other slices of bread on top of each and butter the sand¬
wich on the top. Place on top of that the thin slices of tongue and
trim the sandwiches all around then cut them in triangles. Glaze
them with some artificial aspic and decorate them in checkers on the
top with stirred butter. Arrange them on green lettuce leaves in the
form of a ring on a platter and garnish with the heart of the lettuce
in the center. These sandwiches can be served for afternoon teas.
Chicken Sandwiches with Lettuce a la Ericsson Hammond
Sandwiches de Poulet au Laitue a la Ericsson Hammond
One cup of well-cooked ground chicken, twelve slices of bread,
three tablespoons of finely chopped lettuce, four spoons of mayon¬
naise dressing, cayenne pepper and salt✪ Chicken Sandwiches with Lettuce a la Ericsson Hammond.
Copyright, 1921, by Mrs. Ericsson Hammond
CRAB A LA CHARLOTTA
Copyright, 1924, by Mrs. Ericsson Hammond
SMELTS WITH SHRIMPS A LA OCTAVIA
MRS. ERICSSON HAMMOND’S COOK BOOK 39
Page 28 · 3 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
cheese before adding the anchovy paste in a paper bag that holds a fancy tube and decorate all around the sandwich with the cheese.
Tomato Sandwiches with Cheese a la New York
Sandwiches de Tomate au Fromage a la New -York For Six Persons
Six slices of bread. One cup of grated American cheese. Three even-sized tomatoes. Whites of two eggs, pepper and salt.
How to Make It. Slice the bread and cut it out with a large patty cutter. Spread it with butter and the grated cheese, sprinkle with cayenne pepper and salt. Put it on a baking sheet in the oven for about three minutes. Skin and slice the tomatoes in even slices. Place one on each of the cheese sandwiches. Sprinkle it with cheese. Put them in the oven for the second time for about four minutes. During the time beat the whites of the eggs to a meringue. Put it in a paper bag that holds a fancy tube. Deco¬ rate with the meringue a ring around each and on top of the to¬ mato a rose. Put a dice of the tomato dipped in chopped parsley in center. Put in the oven for four minutes until the whites are light golden. Arrange on the platter and garnish with parsley. Serve as a savory for luncheon or dinner.
Tongue Mustard Sandwiches a la Mathilda
Sandwiches de Langue, Remoulade a la Mathilde
Cut thin slices from a well-cooked tongue on a bias from the head part; cut as many slices as needed for the sandwiches, then cut twelve slices of bread, two for each sandwich. Take a half cup of ground tongue and mix it with two tablespoons of butter and a teaspoon of mustard; season with pepper and salt and stir it until nice and smooth, then spread it on six of the slices of bread, put one of the other slices of bread on top of each and butter the sand¬ wich on the top. Place on top of that the thin slices of tongue and trim the sandwiches all around then cut them in triangles. Glaze them with some artificial aspic and decorate them in checkers on the top with stirred butter. Arrange them on green lettuce leaves in the form of a ring on a platter and garnish with the heart of the lettuce in the center. These sandwiches can be served for afternoon teas.
Chicken Sandwiches with Lettuce a la Ericsson Hammond
Sandwiches de Poulet au Laitue a la Ericsson Hammond
One cup of well-cooked ground chicken, twelve slices of bread, three tablespoons of finely chopped lettuce, four spoons of mayon¬ naise dressing, cayenne pepper and salt.
Copyright, 1921, by Mrs. Ericsson Hammond
CRAB A LA CHARLOTTA
Copyright, 1924, by Mrs. Ericsson Hammond
SMELTS WITH SHRIMPS A LA OCTAVIA
Records on this page
Tomato Sandwiches with Cheese a la New YorkTongue Mustard Sandwiches a la MathildaChicken Sandwiches with Lettuce a la Ericsson Hammond