American Sandwiches

Ingredients

• half a pound of ham
• 2 chopped pickles
• 6 ounces of butter
• mustard
• salt
• pepper
• thin slices of bread
• garnish with parsley

Method

1. 1

   Chop ham very fine with pickles, mustard, salt, and pepper.

2. 2

   Beat butter to a cream, add ham mixture, and mix well.

3. 3

   Spread on thin slices of bread, press together, cut into diamonds, and garnish with parsley.

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 28. The excerpt below is the record exactly as published.

AMERICAN SANDWICHES Chop half a pound of ham very fine, to- gether with 2 chopped pickles, mustard, salt and pepper to taste. Beat 6 ounces of but- ter to a cream, add the chopped ham, and mix well. Cut thin slices of bread, spread with the mixture, press together, cut into dia- monds, and garnish with parsley. CHICKEN CREAM SANDWICHES Mix a cupful of white chicken meat and celery, chopped very fine, with a cup of milk. Add a boiled onion mashed, and thicken with 2 tablespoonf uls of corn-starch. It must be quite thick. When cooked and boiling, stir carefully into it the whites of 2 eggs beaten very stiff ; add salt to taste. Place 122 COLD DISHES FOR HOT WEATHER in a bain-marie ; do not allow to boil. Stir in the juice of half a lemon and a tablespoon- ful of butter. Mould the day before; cut into slices and place between thin slices of buttered bread. ^LTTE SANDWICHES Take cold beef, boiled tongue, ham, and cold roast turkey in equal proportions ; chop very fine, and stir well together in a bowl. Chop up pickled gherkins and stuffed olives. Make a salad dressing and pour over the whole ; mix well, and place between thin but- tered slices of bread. FRENCH SANDWICHES Chop 1 cup of white meat of a chicken, 3 olives, 1 gherkin, and a tablespoonful of capers ; add half a pint of mayonnaise dress- ing, and thin with a tablespoonful of tarragon vinegar. Spread on thin slices of bread, roll, and tie with ribbons. SAVORY SANDWICHES Mince hard-boiled eggs very fine, spread evenly upon neatly cut pieces of buttered SANDWICHES AND SAVORY MORSELS 123 bread; grate over the egg a little prime cheese, add salt and paprika to taste. SPANISH SANDWICHES Bone 12 oil-preserved anchovies, and cut into strips about an inch long. Make into a paste with 1 ounce of capers and a sprig of parsley, adding a dash of paprika, half a teaspoonf ul of mixed mustard, 1 tablespoon- f ul of tarragon vinegar, 1 tablespoonf ul of oil, the yolks of 2 hard-boiled eggs, and salt. Mix smooth; chop the whites of the eggs. Butter thin slices of bread, spread with the paste and sprinkle over them the chopped whites. Trim and tie with narrow colored ribbons. SALMON SANDWICHES One can of salmon, half a pint of mayon- naise dressing, 1 tablespoonf ul of capers, and a little chives. Chop the salmon, chives, and capers together very fine. Mix in the dress- ing, and spread on thin slices of bread. SARDINE SANDWICHES Chop together boned sardines, 2 hard- 124 COLD DISHES FOR HOT WEATHER boiled eggs, 5 olives. Mix well, adding some of the oil of the sardines, lemon-juice, French mustard, and salt. Spread on thin slices of bread, and roll. PARISIAN SANDWICHES A quarter of a pound of cooked beef tongue, a quarter of a pound of lean ham, 2 ounces of butter, 3 truffles, seasoning, and water-cress. Pound the ham and tongue in a mortar; when quite smooth add the season- ing, nutmeg, and butter; mix well together. Chop the truffles very fine, and add them to the mixture. Spread on thin slices of bread, sprinkle a few cresses over the paste, and pair. TONGUE SANDWICHES Half a pound of butter, 3 tablespoonfuls of mixed mustard, 3 tablespoonfuls of oil, a little paprika, salt, the yolk of 1 egg. Mix together very smooth and set on the ice. Chop some ham and tongue in equal propor- tions, and blend all well together. Cut the bread very thin, spread with the mixture, and roll. SANDWICHES AND SAVORY MORSELS 126 TOOTHSOME SANDWICHES One pound cooked chicken, 4 ounces of butter, salt and pepper to taste, 1 teaspoon- ful of ground mace, half a nutmeg, and a slice of ham. Chop the chicken and the ham with the butter, add the spices, and pound to a paste. Spread on thin slices of bread, pile on a dish, and garnish with parsley. VEAL SANDWICHES To 1 cup of chopped veal and 1 hard- boiled egg add 2 ounces of butter

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