Chicken Sandwiches (Sandwiches au Poulet)

Ingredients

• Cook chicken
• eight slices of bread
• pepper to taste
• salt to taste
• one bunch of lettuce

Method

1. 1

   Slice cold chicken thinly.

2. 2

   Butter bread, layer with chicken, sprinkle with pepper and salt, top with another slice, trim crust, and cut into oblongs.

3. 3

   Arrange on a doily.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 38. The excerpt below is the record exactly as published.

salt to taste. Cut bread very thin and butter it; spread with the tongue, with a little mustard; put another slice of buttered bread on the top; trim the crust all around; cut in triangle shapes. Arrange on a fancy paper doily, one resting on top of the other in the form of a ring. Garnish with parsley in the centre. Serve for afternoon tea. Also good for picnics, etc. [Ham and chicken can be used in the same way]. Chicken Sandwiches ( Sandwiches au Poulet) a la Europeenne Cook chicken; leave in the juice until cold, then slice very thin. Butter thin slices of bread; put on top the slices of chicken, sprinkle with pepper and salt. Put another slice of buttered bread on the top; press down; trim the crust off all around; cut in oblong shape and arrange on paper doily. [Lamb sandwiches can be made in the same way.] Crab Sandwiches ( Sandwiches au Crabe ) Take the crab meat, well picked free from shell; season with little Worcestershire sauce, pepper, salt, and a squeeze of lemon. Cut bread very thin; spread with mayonnaise dressing, highly seasoned, then with the crab meat. Put on top another thin slice of bread that has been spread with mayonnaise; press down; trim all the crust off; cut in any shape desired. [Lobster or shrimps can be used in the same way but they must first be ground.] Ar¬ range on paper doily. Serve for afternoon tea. Raisin Sandwiches ( Sandwiches aux Raisins secs) Select large stoneless raisins and press out flat four together for each sandwich; butter slices of thin bread and put the raisins in the centre; put another slice of buttered bread on top; cut out in any shape desired. Press one of the raisins down in the centre of the sandwich. Serve with any kind of an entree for luncheon or dinner. [Figs can be used in the same way.] Club Sandwiches ( Sandwiches a la “Club”) A club sandwich is a heavy one, made either with egg, tongue, ham, or chicken. If with egg, butter the bread that has been cut very thin; lay a nice leaf of lettuce on the top; then a fried egg; then, on top of that, another slice of buttered bread. Trim the crust off all around and cut in triangles. If ham or tongue, slice, and put in between. 28 THE SWEDISH, FRENCH, Gherkin Sandwiches ( Sandwiches aux Cornichons ) Five squares of bread, two tablespoons parmesan cheese, eight gherkins, yolks of two hard-boiled eggs, pepper and salt. How to Make It. Butter the bread; sprinkle with the cheese. Chop gherkins very fine and cover half the sandwich with them and the other half with the yolks of the eggs that have been pressed through a sieve and seasoned with salt and pepper. Arrange on a platter. Garnish with parsley. Victoria Sandwiches ( Sandwiches a la Victoria) Eight anchovies, eight slices of thin brown bread and butter, two eggs, one small bunch of cress, a pinch of mustard, a little parsley for garnishing, and two tablespoons butter. How to Make It. Wash eight anchovies; bone, and divide them in halves. Cut an equal number of thin slices of brown bread and butter. Put between two slices of bread one layer of hard-boiled eggs cut in slices. Spread with butter on top of the eggs and then the fillets of anchovy, then the slice of bread. Press down closely together and cut in small squares. Arrange on a napkin. Garnish with parsley. Sardine Sandwiches ( Sandwiches aux Sardines ) Twenty-four slices of bread and butter, twelve sardines, two eggs, one teaspoon chopped parsley, one teaspoon pepper and salt, one bunch watercress or lettuce. How to Make It. Cut some thin slices of bread and butter, and put some of the following mixture on each slice. Bone and press through a sieve the sardines, the yolks of two hard-boiled eggs, add two tablespoons stirred butter; and some finely chopped parsley; season highly with pepper; mix well all together. Cut the sandwiches into oblongs; arrange and garnish with cress or lettuce in the centre and serve on a paper doily. Tomato Sandwiches ( Sandwiches a la Tom ate) Eight slices bread and butter, three tomatoes, pepper and salt to taste, one bunch cress or lettuce. AMERICAN COOK BOOK How to Make It. Cut some slices of bread and butter; season well with pepper and salt; put a slice of tomato on the bread and another slice of bread on top. Cut into oblongs. Serve on a napkin, with cress or lettuce in the centre. Chicken Sandwiches ( Sandwiches au Poulet) Eight slices of bread

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