Denises à la Princesse (Princess Sandwiches)

Ingredients

• 4-6 oz. cooked chicken
• 1 oz. butter
• 1 teaspoonful lemon-juice
• 4 shelled walnuts
• 1 dessert-spoonful double cream
• salt
• paprika pepper
• thin slices buttered bread

Method

1. 1

   Pound chicken in a mortar until smooth, add butter and mix.

2. 2

   Add cream, lemon juice, and season with salt and paprika.

3. 3

   Spread mixture on buttered bread, arrange walnuts on top, press slices together, cut into shapes, garnish with watercress, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 83. The excerpt below is the record exactly as published.

enises d la JPrincesse {Princess Sandwiches). — 4-6 oz. cooked chicken, meat freed from skin and bones, 1 oz. butter, 1 tea- spoonful lemon-juice, 4 shelled walnuts, 1 dessert-spoonful double cream, salt, paprika pepper, thin slices buttered bread. Pound the chicken meat in a mortar till smooth, then add the butter, and mix thoroughly, now add the cream, lemon-juice, and season with salt and a good pinch of paprika pepper. Work the mixture until quite smooth, and put on a plate. Blanch, drain and skin the walnuts, cut them into thin slices. Spread the prepared mixture upon thin slices of buttered bread, arrange the sliced walnuts upon the chicken puree. Press the slices together in the usual way, cut out into desired shapes, dish up, garnish with sprigs of watercress, and serve. 52. Denises d la Tnrqxie {Turkish Sandwiches ). — ^ loaf of white bread {stale), 3 hard-boiled eggs, 6 prawns, 4 boned anchovies {Gorgona), 1 tablespoonful chutney, 3 oz. butter , 1 saltspoonful made mustard {English), 1? pint of aspic, 4 tablespoonfuls mayonnaise {No. 277), 1 tablespoonful white sauce {No. 209), 1 tablespoonful tomato pulp, a few drops of carmine, paprika pepper, parsley for garnish. Cut the bread into slices, | inch thick, and stamp out some heart shapes or rosettes by means of a pastry-cutter, and fry them slightly in hot fat or clarified butter. Drain well and split them in halves with a sharp knife. Pound the yolks of the hard-boiled eggs, the anchovies and prawns (picked) in a mortar ; when smooth add the chutney, pound again, then add the butter, season with the mustard, THE NEW CENTURY COOKERY BOOK and about a saltspooonful of paprika pepper, and rub through a sieve. Stir the mayonnaise sauce into the aspic (made liquid, but it must not be hot). Stir until it begins to set, then divide into two equal parts, mix one lot with white sauce (bechamel), and the other with tomato pulp— add a few drops of carmine to the latter to give it a more pronounced red tint. Spread the cut sides of the croutes with a thick layer of the prepared puree, and place them together into their original shapes ; press lightly together, and mask half of them with the prepared white sauce, and the other half with the prepared red sauce. The sauces must of course be merely liquid (half-set). When set arrange them neatly on one or more dishes, garnish with sprigs of freshly picked parsley, and send to table. 53. Tartlettesde Saumon a I’Eeossaise ( Salmon Tartlets, Scotch Style). — 1 thin slice salmon, 1 small carrot, i onion, 1 bay-leaf, a sprig of thyme, 2 oz. butter, lemon-juice, 1 hard-boiled egg, 1 cold potato, % celery -root, ^beetroot (small), white wine ( Ghablisor Graves), tarragon and chervil, pepper and salt, mayonnaise dressing, aspiG jelly (No. 38), short crust, truffle, gherkin or chilli for garnish. Prepare the short crust with ^ lb. flour, \ lb. butter, and the needful quantity of -water. Poll out the paste, stamp out a number of rounds, and line 8 to 10 tartlet moulds with these, prick the bottom of each, fill up with lentils or dried peas, bake a golden colour, turn out lentils or peas, and let the crusts cool. If the salmon be small you will probably require two thin slices ; place it in a buttered saute-pan with the carrot and onion cut into slices, and the herbs. Add a little salt and sufficient water and wine, half and half, to cover the fish, put in a teaspoonful lemon-juice

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