Egg Sandwiches

Ingredients

• some fresh eggs
• slices of bread
• salt and pepper

Method

1. 1

   Boil some fresh eggs hard — that is, put them into fast boiling water and let them boil for fifteen minutes.

2. 2

   Peel off the shells, cut the eggs into slices lengthwise.

3. 3

   Place them between slices of bread and butter, and be careful to mix both salt and pepper into the butter before you spread it.

Nutrition per serving

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 267. The excerpt below is the record exactly as published.

the Sandwiches together firmly under a weight. Beef Sandwiches. — Prepare these like Ham Sandwiches, spreading each with a little horseradish sauce, as well as mustard. Chicken Sandwiches. — Use either slices of chicken and tongue, or the two pounded together. Spread the bread with mayonnaise sauce instead of butter. Add a lettuce leaf or some cress to each sandwich. Gladstone Sandwiches. — Use cold game for these. The slices of bread must be toasted, spread with mayonnaise sauce, and the sauce covered with finely-shred celery. Sportsman Sandwiches. — Cut some slices of white bread about a quarter of an inch thick, toast them lightly on both sides, split and butter them, lay between them some very thin slices of roast game, spread over the meat a little tartare sauce in which a little French mustard has been mixed, and press the Sandwiches together. Pack them in waterproof butter paper so as to keep them moist. Wash and dry a few leaves of cress, endive, or lettuce, wrap them in butter paper, and pack them with the Sandwiches. N.B. — All Sandwiches which have to be packed either for sportsmen or for travellers should be packed in butter paper. This paper is used for packing butter, and costs lid. per quire. Milan Sandwiches. — Prepare these like Gladstone Sand- Aviches, but use stiff tartare sauce instead of mayonnaise. Cheshire Sandwiches.— Make a smooth paste of equal parts of grated Cheshire Cheese and fresh butter, add a little mustard flour, and spread it on slices of brown bread. Lay on each a thin slice of cold boiled or roast beef without fat, cover with another slice of bread spread with the same paste, and press well together. Prince George Sandwiches. — Mince some cold game very finely, mix it with a little stiff mayonnaise and two chopped cooked mushrooms. Add enough melted glaze to form a smooth PRINCE GEORGE SANDWICHES 387 paste. Cut some large milk rolls into slices an eighth of an inch thick ; butter these lightly. Spread half the slices with the minced game, cover each slice with the other half, and press the Sandwiches. Princess Sandwiches. — Pound some cooked chicken in a mortar ; when thoroughly done add the yolks of three hard- boiled eggs, an ounce or more of grated cheese, a very little French mustard, a few drops of tarragon vinegar, enough salad oil (about a tablespoonful) to make the mixture moist. Season with salt and pepper, work all to a smooth paste, and pass it through a wire sieve. Butter the slices of bread very lightly, spread one with the paste, lay the other slice over it, and press well together. These Sandwiches are best spread on a round of bread and then cut out with an oval cutter about two inches long. Alexandra Sandwiches. — Mince some cold game finely, and add to it a little minced ham or tongue, and some minced cooked mushrooms. Melt an ounce of glaze in some good sauce, either domestic veloute or espagnole, mix the meat into it when hot, adding pepper and salt. Put all into a square mould, and set it on ice or in a cold place. Cut some small rolls into rounds the eighth of an inch thick, butter them, and lay a thin slice of the cold mince between each two rounds. Brown bread can be used if espagnole sauce has been chosen. Victoria Sandwiches. — Wash some anchovies quite free from oil, and fillet them, taking out the spines. Cut some hard- boiled eggs into thin rounds. Cut rounds of brown bread the eighth of an inch thick, butter them lightly. Lay on each alternate round a slice of egg, then a fillet of anchovy, and then a layer of cress. Put the other rounds on the top of these, and press the Sandwiches together. Do not add salt, as the anchovy has quite enough to supply the salt generally needed for the egg. Nelson Sandwiches. — Wash, scrape, and bone ten Gorgona anchovies, pound them in a mortar with a little fresh butter, the yolks of three hard-boiled eggs, a saltspoonful of curry powder, a dust of cayenne, and two tablespoonfuls of freshly-grated Parmesan cheese. Cut rounds of bread an eighth of an inch thick, butter them, lay the mixture between, and press the Sandwiches. C C2 333 SANDWICHES Shrimp Sandwiches.— Pound some pickled Shrimps and their shells, throwing away the heads. Add a little butter, and pepper, but no salt. Spread this puree on brown bread and butter, cover with the other slices, and press as usual. Salmon Sandwiches. — Pound some cold Salmon, and add a little butter to make it moist. Spread some rounds of brown bread with rather stiff tartare sauce, lay the Salmon puree upon them, cover with shred lettuce or cress, and put the other round of bread spread with tartare sauce on the top. Press very lightly. Eg’g’ Sandwiches. — These are very useful for travelling, packed in butter paper. Boil some fresh eggs

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