Lettuce Sandwiches

Ingredients

• ten slices bread
• put a leaf of lettuce on each
• spread with mayonnaise
• squeeze of lemon
• pepper and salt

Method

1. 1

   Spread bread with mayonnaise, add lettuce, lemon, pepper, and salt.

2. 2

   Top with another slice of mayonnaise-spread bread, cut into shapes, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 37. The excerpt below is the record exactly as published.

Lettuce Sandwiches ( Sandwiches a la Laitue) Slice bread; spread with mayonnaise; put a leaf of lettuce on each, squeeze of lemon, pepper and salt; put another slice of bread on top that has also been spread with mayonnaise dressing, cut out with the diamond cutter, and serve. Egg Sandwiches ( Sandwiches aux CEufs ) For each sandwich cut two thin slices of bread; spread with mayonnaise dressing; fill in between with the hard-boiled eggs that have been chopped; sprinkle with pepper and salt; cut out with the Apples ( Pommes ) a la Parisienne Cook apples [see recipe: Pomme Glacee a l’Orange a la Ericsson]. When cold, serve on a slice of orange; encircle the apple with the butter, colored pink, and in the centre of the apple put a mar¬ aschino cherry. Serve in the form of a ring on a platter on a paper doily with the aurorian sauce in the centre. Leave in the ice¬ box until ready to serve. Macedoine Fruit in Glasses ( Macedoine de Fruits en Verres ) Cut in small dices, macedoine style, different kinds of fruits such as bananas, apples, oranges, pears, grapes, peaches, strawberries, and cherries; add sugar according to taste, and any kind of liqueur, such as rum, brandy, maraschino, sherry, etc. Put in an ice¬ cream freezer; pack with ice and a little salt so that it gets cold, but be careful not to let the fruit freeze. When ready to serve, serve in glasses before the soup [if fresh cherries are not at hand, mar¬ aschino cherries may be used instead]. H E S ( Sandwiches ) heart cutter; decorate with a strip of Spanish pepper all around, a slice of hard-boiled egg on the top; with a diamond of truffle in the centre of the yolk. Arrange nicely on a paper doily, garnish with parsley in the centre, and serve. [These sandwiches can also be used for picnics, etc., cut in triangles or any shape desired, but then leave the decoration out.] Rolled Almond Sandwiches ( Sandwiches aux Amandes, roules ) One cup mayonnaise dressing, one half cup peeled and finely chopped almonds. Cut bread in very thin slices; spread with the mayonnaise dressing; sprinkle with the chopped almonds; roll about three inches in length and three inches around; decorate with three bands of Spanish pepper all around. Arrange on a paper doily on a platter; garnish with parsley and serve for afternoon tea. [Can also be served for luncheon or dinner with the entree]. Nut Sandwiches ( Sandwiches aux Noisettes ) Four tablespoons thick mayonnaise dressing, one pound mixed nuts. THE SWEDISH, FRENCH, AMERICAN COOK BOOK 27 Put the mixed nuts in hot water and peel; chop very fine. Cut thin slices of bread — two for each sandwich; spread with mayon¬ naise dressing; cover with the chopped nuts; sprinkle with pepper and salt to taste; put another slice of the spread bread on top; cut out with the star cutter; arrange on a paper doily; garnish with parsley in the centre. Serve for afternoon tea. Celery Sandwiches for Six Persons Sandwiches au Celeri Four tablespoons thick mayonnaise dressing, three tablespoons chopped celery, ten slices bread

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