Filling. Take one goose liver and put it in a frying pan with
two spoons of sherry if at hand, if not substitute with stock.
Add one tablespoon of butter and pepper and salt. Cook the liver
until well done, chop it fine and press it through a fine strainer;
add some pepper and salt, stir in a saucepan on ice and add two
tablespoons of stirred butter, one spoon of chili sauce, and two
spoons of whipped cream.
Chicken Lettuce Sandwiches a la Rudolf
Sandwiches de Poulet au Laitue a la Rudolf
Take a small head of lettuce, eight slices of bread, one cup of
ground chicken, two tablespoons of butter, one tablespoon of lemon
juice, pepper, mustard and salt✪ Chicken Lettuce Sandwiches a la Rudolf.
How to Make It. Stir chicken, lemon juice, pepper, salt and
mustard together and spread the slices of bread with this mixture.
Press the lettuce leaves on a napkin and put a lettuce leaf on each of
the four sandwiches; put the other slices of bread one on top of each.
Press them firmly, trim them all around and cut each sandwich in
two across. Arrange each on a lettuce leaf on a platter with the
heart of the lettuce in the center and decorate with a cross of
Pimentos on each sandwich.
Sturgeon Sandwiches a la Theodore
Sandwiches d’ Esturgeon a la Theodore
One quarter pound of sturgeon, two green peppers, six slices of
bread, two tablespoons of butter, a half teaspoon of anchovy
paste, cayenne pepper and salt✪ Sturgeon Sandwiches a la Theodore.
How to Make It. Cut the bread out with a round medium
patty cutter; chop the green peppers fine. Cut six thin slices
from the sturgeon and roll; glaze them with some aspic and deco¬
rate a star of truffles on each; the rest of the sturgeon chop; mix
it with the butter and anchovy paste; spread the bread with it
MRS. ERICSSON HAMMOND’S COOK BOOK 41
and decorate all around the sandwiches with the finely chopped
green peppers. In the center put the rolled sturgeons.
Crab a la Charlotta
Crabe a. la Car lot ta
Put small Charlotta moulds on ice; glaze with aspic and deco¬
rate on each a daisy of truffle; glaze again on the decoration; line
with the cream. To one cup of cream add three tablespoons of
dissolved Cox’s gelatine; fill them with crab meat that has been
shredded fine flavored with lemon, pepper, and salt; spread with
the cream on the top; leave on ice until settled. Spread slices
of bread with anchovy paste and butter✪ Crab a la Charlotta mixed, shape of the
forms; dip them in warm water and turn them out on the sand¬
wiches. Arrange them in the form of a rose on a platter; garnish
in the center with a vegetable rose and around with the small crab
claws and quarters of lemons as the illustration shows.
Smelts With Shrimps a la Octavia
Eperlans aux Crevettes a VOctavia ✪ Smelts With Shrimps a la Octavia
Page 30 · 4 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
Filling. Take one goose liver and put it in a frying pan with two spoons of sherry if at hand, if not substitute with stock. Add one tablespoon of butter and pepper and salt. Cook the liver until well done, chop it fine and press it through a fine strainer; add some pepper and salt, stir in a saucepan on ice and add two tablespoons of stirred butter, one spoon of chili sauce, and two spoons of whipped cream.
Chicken Lettuce Sandwiches a la Rudolf
Sandwiches de Poulet au Laitue a la Rudolf
Take a small head of lettuce, eight slices of bread, one cup of ground chicken, two tablespoons of butter, one tablespoon of lemon juice, pepper, mustard and salt.
How to Make It. Stir chicken, lemon juice, pepper, salt and mustard together and spread the slices of bread with this mixture. Press the lettuce leaves on a napkin and put a lettuce leaf on each of the four sandwiches; put the other slices of bread one on top of each. Press them firmly, trim them all around and cut each sandwich in two across. Arrange each on a lettuce leaf on a platter with the heart of the lettuce in the center and decorate with a cross of Pimentos on each sandwich.
Sturgeon Sandwiches a la Theodore
Sandwiches d’ Esturgeon a la Theodore
One quarter pound of sturgeon, two green peppers, six slices of bread, two tablespoons of butter, a half teaspoon of anchovy paste, cayenne pepper and salt.
How to Make It. Cut the bread out with a round medium patty cutter; chop the green peppers fine. Cut six thin slices from the sturgeon and roll; glaze them with some aspic and decorate a star of truffles on each; the rest of the sturgeon chop; mix it with the butter and anchovy paste; spread the bread with it and decorate all around the sandwiches with the finely chopped green peppers. In the center put the rolled sturgeons.
Crab a la Charlotta
Crabe a. la Car lot ta
Put small Charlotta moulds on ice; glaze with aspic and decorate on each a daisy of truffle; glaze again on the decoration; line with the cream. To one cup of cream add three tablespoons of dissolved Cox’s gelatine; fill them with crab meat that has been shredded fine flavored with lemon, pepper, and salt; spread with the cream on the top; leave on ice until settled. Spread slices of bread with anchovy paste and butter mixed, shape of the forms; dip them in warm water and turn them out on the sandwiches. Arrange them in the form of a rose on a platter; garnish in the center with a vegetable rose and around with the small crab claws and quarters of lemons as the illustration shows.
Smelts With Shrimps a la Octavia
Eperlans aux Crevettes a VOctavia
Records on this page
Chicken Lettuce Sandwiches a la RudolfSturgeon Sandwiches a la TheodoreCrab a la CharlottaSmelts With Shrimps a la Octavia