Aberdeen Sandwich

Ingredients

• 4oz. minced cooked chicken
• 2oz. ham or tongue
• 1oz. creamed butter
• two tablespoonfuls of veloute sauce
• four to six tablespoonfuls of freshly-made white breadcrumbs

Method

1. 1

   Dust a pastry board with breadcrumbs, lay on a heap of the mince, and pat it out into oblongs 2.5in long by 1.5in wide.

2. 2

   Trim the edges, slip the knife under, and roll it carefully.

3. 3

   If too moist, add more crumbs; if too dry, moisten with more sauce.

4. 4

   Serve with mustard and cress.

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 13. The excerpt below is the record exactly as published.

Aberdeen Sandwich (sometimes called Eolled 28 SALADS, SANDWICHES, &c. Sandwich). — Pound together 4oz. minced cooked chicken, 2oz. ham or tongue (freed from skin, &c.), loz. creamed butter, two tablespoonfuls of veloute sauce, and four to six tablespoonfuls of freshly- made white breadcrumb

Cook this with the app: pantry check, scaling, and the assistant.