Chicken and Nut Sandwiches

Ingredients

• minced chicken
• same amount of minced nuts
• moisten with cream
• season well with salt
• and paprika
• entire-wheat bread
• creamed butter

Method

1. 1

   Mix minced chicken with minced nuts, moisten with cream, and season with salt and paprika.

2. 2

   Spread between slices of entire-wheat bread with creamed butter.

As published

This recipe was extracted from One hundred picnic suggestions (1915) by Linda Hull Larned, page 1. The excerpt below is the record exactly as published.

and paprika, and add an equal amount of roasted and salted peanuts minced fine. Spread on slices of en- tire-wheat bread which have been trimmed and spread with creamed butter, wrap in waxed paper, then in a cheese-cloth wet in cold water, and again in thick paper. 14 Cheese and Chilli Sandwiches Mix Yi Ib. of grated American dairy cheese, slightly warmed, with J4 CUP of chilli sauce, add 1 tbsp. melted butter, 1 teasp. Worcestershire and plenty of paprika. Mustard may also be added if liked. Spread on slices of buttered white bread, cover with watercress and again with the bread, trim free from crusts, and wrap in waxed paper. 15 Cheese and Crab -Meat Sandwiches Cream ^ cup of butter, add same amount of grated cheese and spread on white-bread slices, dust well with pa- prika and cover with slivers of crab meat marinated in French dressing. Cover with the buttered bread, trim and press together, and wrap in waxed paper. Lobster may be used instead of the crab meat, and canned lobster or crab meat may be used. 16 Cheese and Nut Sandwiches Cream y% cup of butter, add 1 cup of grated American cheese and ^ cup of pecan or walnut meats minced fine. Dust with salt and paprika and spread on slices of graham or entire-wheat bread. Press one upon the other and wrap in waxed paper, then in a cloth or napkin wet in cold water and again in ordinary paper. 17 Cheese and Pimento Sandwiches Cream butter, add an equal amount of grated English dairy cheese and chopped pimento. Season with salt and cayenne, and spread on slices of white bread. Put them together and wrap in waxed paper. 18 Cheese and Pineapple Sandwiches Mix equal amounts of shredded pineapple, cream cheese, and pimento puree. Season with salt, cayenne, and curry-powder and soften with creamed butter. Spread on slices of thinly cut white bread, press each two slices to- gether, trim, and wrap in waxed pa- per. 19 Cheese-Sauce Sandwiches Melt 3 tbsps. butter slowly, add 4 tbsps. flour, cook until well blended but not oily, add 1 cup of rich milk, a little salt and pepper, % teasp. each of mustard and Worcestershire and 1 cup of grated cheese. When cheese is melted add 1 beaten yolk mixed with J4 cup of thick cream. Cool slightly and spread on buttered white bread slices, cover with chopped hard-boiled eggs, dust with paprika, and cover with another slice of the bread. Trim, press together, and wrap each one sep- arately in waxed paper. Chicken Sandwiches Mince chicken rather fine and add half the amount of minced celery or ham or tongue, or use all chicken. Add a few pimolas minced fine, and moisten well with thick mayonnaise. Spread white bread with creamed butter, then with the mixture, cover with more of the bread, trim, and wrap in waxed paper, then in a napkin wet in cold water and again in paper. In making mayonnaise for sandwiches use twice the number of eggs to the usual amount of oil. To % cup of oil use 2 egg yolks. This makes the dressing very stiff, as it should be for sandwich filling. Chicken-Cream Sandwiches Melt slowly 3 tbsps. butter, add 3 of flour, and when well blended add 1 cup of thin cream which has been steeped an hour in a double boiler with a seasoning of onion, parsley, celery, and a small piece of mace, and strained. Cook until thick, cool and add 1 cup of minced chicken, a few finery minced pimolas or blanched almonds. Season with cayenne or tabasco sauce, and spread very thick on buttered bread. Cover each slice with another slice of buttered bread, trim, and wrap sepa- rately in waxed paper. Chicken and Ham Sandwiches Use one part of minced boiled ham to two parts chicken also minced fine. Add Russian dressing (see page 89), and spread on buttered white bread. Cover with the buttered bread, trim into uniform shapes, wrap each one in waxed paper and put them all together in a damp napkin, and wrap in thick paper. Chicken- Liver Sandwiches Slightly brown in butter 2 slices of onion, 3 sprigs of parsley, and a strip of green pepper. Brown the chicken livers in this and cover with chicken stock. Simmer slowly until the livers are tender. Trim them, cut in small pieces, and press them through a coarse sieve. Season with salt, pa- prika, a very little mustard, and a little curry -powder, or a few drops of onion juice. Add a few minced pimolas or olives, if at hand, and spread between slices of buttered brown or entire- wheat bread. Wrap in waxed paper. Chicken and Nut Sandwiches Add to minced chicken the same amount of minced nuts, moisten with cream, season well with salt and pa- prika and spread between slices of en- tire-wheat bread spread with creamed butter, and serve with a salad. Salted almonds or pecans may be used, also filberts or walnuts. Corned-Beet Sandwiches Mince boiled corned beef, moisten with tomato catsup, chilli sauce, or made mustard, and spread on graham or entire-wheat bread

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