How to Make It. Slice the bread very thin, two slices for
each sandwich; spread the slice of bread with mayonnaise dress¬
ing, the rest of the mayonnaise dressing mix with the chicken
and lettuce, season with pepper and salt and a pinch of mustard.
Coat six of the slices of bread with the mixture; the other slices of
bread, put one on top of each and press them down firmly; trim
them all around and cut them out with a large heart cutter. Ar¬
range them on a platter and on each sandwich make a star from
seven short strips of Spanish pepper and put a round piece of
truffle for the center of the star. Arrange them on the platter in
form of a ring with cress in the center. If for picnic cut them in
oblong shape across. Sandwiches can be made the same way from
lamb, ham, and tongue.
Ham Sandwich a la Virginian
Sandwich de Jambon a la Virginienne
For Six Persons
r
Six slices of bread, one cup of grated Virginia ham, eight stuffed
olives, three spoons of butter, pepper and salt✪ Ham Sandwich a la Virginian to taste.
How to Make It. Cut the bread out with a heart cutter; stir
the butter to a cream, then add the grated ham and two olives that
have been finely chopped. Spread the bread thin with the mix¬
ture; the rest put in a paper bag that holds a fancy tube.
Decorate all around the sandwich with the ham, and in the center
put a large rose of it, and on top of the rose put a stuffed olive.
Arrange on a platter with the point in and the wide part out in the
form of a ring. Garnish with parsley and serve before the soup.
Ribbon Tongue Sandwich with Parmesan a la Bernard
Sandwich de Langue au Parmesan a la Bernard
For Six Persons
Eight slices of bread, three tablespoons of butter, one cup of
ground tongue, two tablespoons of Parmesan cheese, cayenne pepper
and salt✪ Ribbon Tongue Sandwich with Parmesan a la Bernard.
How to Make It. Slice the bread thin and trim off the crust,
stir the butter, add to it the cheese and then stir it to a cream.
Add the tongue and stir it until nice and smooth, then add cayenne
pepper and salt to taste. Coat one slice of bread with the mixture
then put a slice of bread on top of that and coat that again and
repeat this until you have used the eight slices of bread; press it
together firmly and put in the ice-box to get cold, and when cold,
slice it and cut it in diamond shape. These sandwiches are used
for afternoon receptions and also as an appetizer.
40 MRS. ERICSSON HAMMOND’S COOK BOOK
Sandwich aux Goose Liver a la Sausage
Sandwiches de Foie d’Oie a la Saucisse
Cut six slices of bread very thin and then cut them in an oblong
shape about three inches in width. Fill with the goose liver and
roll. Pinch the ends together and put on a broiler and glaze with
the brown glaze, and then with aspic so that they are nice and
glossy. Decorate with three bands all around with whipped
cream that has some gelatine. When ready to serve arrange them
on a platter in the form of a rose with parsley in the center and
chopped white aspic in between each.
Page 29 · 2 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
How to Make It. Slice the bread very thin, two slices for each sandwich; spread the slice of bread with mayonnaise dress¬ ing, the rest of the mayonnaise dressing mix with the chicken and lettuce, season with pepper and salt and a pinch of mustard. Coat six of the slices of bread with the mixture; the other slices of bread, put one on top of each and press them down firmly; trim them all around and cut them out with a large heart cutter. Ar¬ range them on a platter and on each sandwich make a star from seven short strips of Spanish pepper and put a round piece of truffle for the center of the star. Arrange them on the platter in form of a ring with cress in the center. If for picnic cut them in oblong shape across. Sandwiches can be made the same way from lamb, ham, and tongue.
Ham Sandwich a la Virginian
Sandwich de Jambon a la Virginienne
For Six Persons
r
Six slices of bread, one cup of grated Virginia ham, eight stuffed olives, three spoons of butter, pepper and salt to taste.
How to Make It. Cut the bread out with a heart cutter; stir the butter to a cream, then add the grated ham and two olives that have been finely chopped. Spread the bread thin with the mix¬ ture; the rest put in a paper bag that holds a fancy tube. Decorate all around the sandwich with the ham, and in the center put a large rose of it, and on top of the rose put a stuffed olive. Arrange on a platter with the point in and the wide part out in the form of a ring. Garnish with parsley and serve before the soup.
Ribbon Tongue Sandwich with Parmesan a la Bernard
Sandwich de Langue au Parmesan a la Bernard For Six Persons
Eight slices of bread, three tablespoons of butter, one cup of ground tongue, two tablespoons of Parmesan cheese, cayenne pepper and salt.
How to Make It. Slice the bread thin and trim off the crust, stir the butter, add to it the cheese and then stir it to a cream. Add the tongue and stir it until nice and smooth, then add cayenne pepper and salt to taste. Coat one slice of bread with the mixture then put a slice of bread on top of that and coat that again and repeat this until you have used the eight slices of bread; press it together firmly and put in the ice-box to get cold, and when cold, slice it and cut it in diamond shape. These sandwiches are used for afternoon receptions and also as an appetizer.
Sandwich aux Goose Liver a la Sausage
Sandwiches de Foie d’Oie a la Saucisse
Cut six slices of bread very thin and then cut them in an oblong shape about three inches in width. Fill with the goose liver and roll. Pinch the ends together and put on a broiler and glaze with the brown glaze, and then with aspic so that they are nice and glossy. Decorate with three bands all around with whipped cream that has some gelatine. When ready to serve arrange them on a platter in the form of a rose with parsley in the center and chopped white aspic in between each.
Records on this page
Ham Sandwich a la VirginianRibbon Tongue Sandwich with Parmesan a la Bernard