Harlequin Sandwiches

Ingredients

• Boston brown or graham bread
• white bread
• butter

Method

1. 1

   Slice bread into half-inch slices, spread with butter, alternate white and brown slices, press together, and cut into quarter-inch slices.

As published

This recipe was extracted from Kirmess cook book (1907), page 150. The excerpt below is the record exactly as published.

butter; season it with salt and pepper and a few drops of lemon juice. Spread an equal num- ber of thin slices of bread and butter with the tongue paste and pate de f oie gras ; then sandwich the tongue and foie gras together and stamp out with a round or leaf -shaped cutter of suitable size. SARDINE. Mrs. Charles A. Oould, New York, Beat two ounces of butter until it is quite soft, then add a little salt, nutmeg, pepper, two teaspoonfuls of tomato catsup and a few drops of lemon juice. Re- move the skin and backbone from three sardines, and pound them to a paste in a mortar with the prepared butter. Pass the mixture through a wire sieve and spread it rather thickly on finger-shaped pieces of but- tered brown bread, and make into sandwiches with a little cress between the pieces of bread. SANDWICHES. Mrs, Elmer S. Forbes. A new and good filling is made from tender celery, chopped fine, and set on ice. Just before using mix with grated cheese and whipped cream. Chop the canned red peppers and olives, using two parts of peppers to one of olives. Mix with stiff may- onnaise and spread on thin white bread. SPANISH SANDWICHES. Mrs. Rowland, Brooklyn. Take twenty-four anchovies from oil, remove the bones, cut them into strips about one inch long. Make SANDWICHES. 351 a paste from two ounces of capers and a spray of pars- ley, and add to it a generous dash of cayenne pepper, a teaspoonful of mixed mustard, two tablespoons of tarragon, a tablespoonful of oil, the yolks of four hard- boiled eggs, and a half a teaspoon of salt. When the paste is smooth, chop the whites of the eggs fine; but- ter very thin slices of graham bread, that have the crust trimmed away, and spread them with the paste. On half of the slices thus prepared, spread the ancho- vies and scatter on them the whites of eggs; lay the remaining slices on these, and press down. With a sharp knife carefully cut the sandwiches into smaller ones, making them square or diamond shape, as you choose. CHESTNUT SANDWICHES. Mrs. Howland, Brooklyn. These are made by boiling the nuts until tender, then chilling and pounding to a smooth paste; season with mayonnaise, adding a slight bprinkling of grated cheese. Chestnuts, combined with celery and a French dressing, or a mixture of chestnuts, celery and apple, covered with mayonnaise. OYSTER SANDWICH FILLING. Table Talk. »From a solid pint of raw oysters remove the tough muscle in each and put them through a food chopper, using the fine cutter. Add one-quarter of a teaspoon- ful of salt, one-eighth of a teaspoonful of white pep- per and two drops of tabasco. Place in a saucepan, add three tablespoonfuls of cracker dust and two table- spoonfuls of butter; stir and heat until steaming. Add the yolks of two eggs beaten with one-half of a cupful of rich cream, and stir until the mixture thickens like a 362 KIRMESS COOK BOOK. thick drop batter; if quite liquid add a little more cracker dust. Take from the fire, add ten drops of lemon juice and more seasoning if desired; then set aside. Use cold. DINKEY SANDWICHES. Mrs. William Mattocks. Cut thin slices of German rye bread, spread with prepared mustard; mash sardines, flavor with lemon juice, and grated Spanish onion; spread on bread. Spread bread first with butter if desired. ROQUEFORT CHEESE SANDWICH. Tested. To three parts of the green of Roquefort cheese use one part of butter, a little olive oil, pepper, a little salt, and a dash of red pepper. Mix all into a paste and spread on thin slices of buttered bread. CHEESE SANDWICH. Tested. Pound one-quarter of a pound of American cheese Id a mortar with two ounces of butter and one tea- spoonful of dry mustard. When thoroughly blended, add a little tarragon vinegar. Spread on thin slices of bread and it is ready to serve. WATERCRESS SANDWICHES. Tested. Season watercress with salt, pepper, and a few drops of vinegar, and chop coarsely. Mix with creamy cottage cheese and spread on tKinly-sliced white bread. CHEESE SANDWICHES. Mrs. Howlandy Brooklyn. One jar of Royal cheese ; two tablespoons mayonnaise dressing, creamed with cheese; two green peppers, two SANDWICHES. 353 pieces of celery chopped fine; mix with the above and spread on bread. SARDINE SANDWICHES. Tested. Wipe the fish, skin, take out the backbone and rub to a smooth paste with a little butter and lemon juice. Add a dash of cayenne, or a few drops of Tabasco sauce, and spread between thin slices of brown bread. SALMON SANDWICHES. Contributed. Bemove the skin and bones from a can of salmon, shred with a silver fork and add the crumbled yolks of six hard-boiled eggs. Season to taste and add any good salad dressing. Spread on thin slices of brown bread. OLIVE SANDWICHES. Contributed. Take equal parts of large and stuflfed olives. Mince fine, mix with a little thick mayonnaise, and spread on thin slices of buttered bread. SALAD SANDWICHES. Contributed. Take finely-chopped chicken or veal, season with salt, pepper and a dash of onion juice. Add a little mayonnaise, and spread the mixture on thin slices of bread lined with crisp lettuce leaves. LETTUCE AND MAYONNAISE SANDWICHES. Mrs. Seely's Cook Book, Season the yolks of seven hard-boiled eggs with salt and pepper; powder them, and then mix with enough mayonnaise to make a thin paste. Have slices 364 KIRMESS COOK BOOK. of bread sparingly spread with the mayonnaise^ cover each one with some of the small leaves from the heart of the lettuce. Over the lettuce spread the egg mix- ture. Serve af^ soon as possible. CUCUMBER SANDWICHES. Miss Cawles, Philadelphia. Use cucumbers in which the seeds are quite small and soft. Pare them and cut in very thin slices with a sharp knife. Soak in slightly salted ice water for fiif- teen minutes^ then drain and dry on a soft cloth. Dip each slice into mayonnaise and arrange between thin slices of unbuttered bread, sprinkling witii a little salt. These sandwiches must be used soon after they are pre- pared. A TASTY SANDWICH. Miss Louise Edge. Chop cucumbers fine, add a little onion Juice with a dash of red pepper, and mix with mayonnaise. HARLEQUIN SANDWICHES. Boston brown or graham bread can be used with white bread

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