Adelaide Sandwiches

Ingredients

• two-thirds of chicken
• one-third of ham
• two large table-spoonfuls of sauce
• one of curry paste
• thin dices of stale bread
• frying them in clarified butter
• grated Parmesan cheese
• butter in equal parts

Method

1. 1

   Cut chicken and ham into small squares.

2. 2

   In a stewpan, boil sauce and curry paste, then add chicken and ham.

3. 3

   Prepare stale bread by frying in clarified butter.

4. 4

   Spread chicken and ham mixture between two slices of bread, top with a ball of cheese and butter paste.

5. 5

   Bake for five minutes in a brisk oven.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 119. The excerpt below is the record exactly as published.

Adelaide Sandwiches.— Cut up cold cliickcn and ham in small squares, in the pro- portion of two-thirds of chicken to one-third of ham. Next place two large table-spoonfuls of sauce and one of curry paste in a stewpan, and when they boil add the claicken and ham, mixing all well together. Prepare thin dices of stale bread, cut in small ciiclcs, by frying them in clarified butter. Spread the prepared chicken and ham slightly between two slices of the bread. Upon the top of each sandwich place a baU, about the size of a walnut, and composed of grated Parmesan cheese and butter in equal parts

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