Elite Sandwiches
From Harper's cook book encyclopædia, 1902
Serves 6
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 377. The excerpt below is the record exactly as published.
Elite Sandwiches SANDWICHES Sardine Sandwiches grated English cheese and a very- little made mustard. Chop finely two hard-boiled eggs. Pepper and salt them, and mix them to a paste with a little oil or creamed butter. On a thin slice of buttered bread spread a layer of cheese, then a layer of egg, and cover with a second slice of bread. For an egg sandwich omit the cheese, and supply its place with two or three of the tiny white heart leaves of lettuce. Brown bread and cress is a popular sandwich with people who like that pungent vege- table. The bread should be liberally buttered, and only the water-cress leaves used. It is good served with raw oysters. Elite Sandwiches. — Take cold beef, boiled tongue, ham, and cold roast turkey in equal proportions ; chop very fine and stir well together in a bowl. Chop up pickled gherkins and stuffed olives. Make a salad dressing
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