Egg and Cucumber Sandwiches

Ingredients

• Pass the yolks of three hard boiled eggs through a sieve
• mix them well with two ounces of fresh butter
• add a little celery salt
• pepper
• nutmeg
• a few drops of lemon juice
• Place some wafer-like slices of cucumber

Method

1. 1

   Mix the yolks with butter to form a soft paste, add seasonings, and spread on buttered slices of thinly cut bread.

2. 2

   Place cucumber slices on the bread, then close the sandwiches and cut into desired shapes.

As published

This recipe was extracted from Kirmess cook book (1907), page 148. The excerpt below is the record exactly as published.

pepper and salt, and moisten with melted butter. Put the mixture between slices of whole-wheat bread. 346 KIRMESS COOK BOOK. TONOUE-AND-VEAL (OB OHICKEN) SANDWICHES. Janet McKenzie Hill. Use a little less of the chopped tongue than of the other kind of meat, and one-half as much chopped cel- ery as meat. Mix with salad dressing. Spread one piece of bread with butter, the other with the mixture, and press together. SALAD SANDWICHES. Four ounces from the breast of chicken (one-half a cup), four ounces of braised tongue, one-half teaspoon- ful of celery salt, a few grains of cayenne, one teaspoon- ful of anchovy paste, four tablespoonfuls of mayonnaise or boiled dressing. Chop the meat and pound to a paste in a mortar ; add the seasonings and mix well. Remove the crust from a loaf of moist bread; cut in very thin slices, trim each slice into a rectangular shape, spread lightly with soft butter and then with the mixture. Roll the slices and tie them with ribbon. Omit the anchovy paste, if de- sired. SALADE^ SANDWICHES. Chop fine the white meat of a cooked chicken and pound to a paste in a mortar. Season to taste with salt, paprika, oil and lemon juice and spread upon thin bits of bread. Spread other bits of bread, corresponding in shape to the first, with butter; press into the butter En- glish walnuts, pecan nuts or almonds, blanched and sliced very thin. Press corresponding pieces together. HAM-AND-TONOUE SANDWICHES. Janet McKenzie Hill, Chop two parts of cold tongue and one part of cold ham (one-fourth as much fat ham as lean) very fine; SANDWICHES. 347 pound in a mortar, and season with paprika and a little mixed mustard. Spread butter on one piece of bread, the meat mixture on the other, and press the two pieces together. TONGUE FINGERS. Mrs. Charles A. Oilchristj Hoboken, Tongue fingers are made by chopping one-half pound of cold, cooked salt tongue very fine. Bub to a paste, adding two tablespoonfuls of olive oil and two of lemon juice and a dash of cayenne and a few drops of onion juice. Spread the mixture between thin slices of but- tered bread, press lightly together, and cut in strips an inch wide. HAM-AND-EGG SANDWICHES. Janet McKenzie HilL Chop the ham and poimd smooth in a mortar; pass the yolks of hard boiled eggs through a sieve; mix the yolks with an equal amount of mayonnaise dressing. Butter one piece of bread lightly and spread with the ham, spread the other piece with the egg and dressing, and press the two together. HAM SANDWICHES. Mrs. Seely's Cook Book. Chop lean ham fine ; and beat into each cupful of the minced meat a tablespoonful of salad oil, a teaspoonful of vinegar, a saltspoonful of French mustard, six olives chopped fine, and a teaspoonful of minced parsley. Work all to a paste and spread on thin slices of white bread. 348 KIRMESS COOK BOOK. COBNED-BSEF SANDWICHES. Janet McKenzie HUL Chop the cold meat very fine, using one-fourth of fat meat. Work into the meat French mustard, or any ^^made" mustard, to taste, and prepare the sandwiches in the usual way. Boston brown-bread combines well with this preparation. BREAD SANDWICHES. Cut the bread, white, brown and graham, as thin as possible, and use four or five pieces in each sandwich, putting them together so that the colors will contrast Either butter or other filling is admissible. VERY NICE SANDWICHES. Miss Pomeroy, Baiavia, N, Y. Take equal quantities of cold boiled tongue and slightly cooked oysters (or the breast of cold boiled chicken). Chop them very fine, so fine, in fact, that you cannot distinguish the separate particles, add a good large half teaspoon of celery salt, a pinch of cayenne and four tablespoons of mayonaise dressing. When this is perfectly cold spread some thin slices of bread with butter, and then with this mixture. Do not prepare them till you are nearly ready to serve them. EOO AND CUCUMBEB. Mrs, Charles A, Oould, New York. Pass the yolks of three hard boiled eggs through a sieve and mix them well witli two ounces of fresh but- ter. When a soft paste is formed, add a little celery salt, pepper, nutmeg and a few drops of lemon juice and spread on buttered slices of thinly cut bread. Place some wafer-like slices of cucumber

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