Milan Sandwiches
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 267. The excerpt below is the record exactly as published.
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
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Cook this with the app: pantry check, scaling, and the assistant.