Alexandra Sandwiches

Ingredients

• some cold game
• a little minced ham or tongue
• some minced cooked mushrooms
• an ounce of glaze
• some good sauce

Method

1. 1

   Mince some cold game finely, and add to it a little minced ham or tongue, and some minced cooked mushrooms.

2. 2

   Melt an ounce of glaze in some good sauce, either domestic veloute or espagnole, mix the meat into it when hot, adding pepper and salt.

3. 3

   Put all into a square mould, and set it on ice or in a cold place.

4. 4

   Cut some small rolls into rounds the eighth of an inch thick, butter them, and lay a thin slice of the cold mince between each two rounds.

5. 5

   Brown bread can be used if espagnole sauce has been chosen.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 268. The excerpt below is the record exactly as published.

Alexandra Sandwiches. — Mince some cold game finely, and add to it a little minced ham or tongue, and some minced cooked mushrooms. Melt an ounce of glaze in some good sauce

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