Mirabeau Sandwich

Ingredients

• half a pint of picked shrimps
• six or eight bearded oysters
• five or six thinly sliced cooked truffles
• two-thirds of a pint of cold cooked potatoes
• some mayonnaise
• brown bread

Method

1. 1

   Mince together the picked shrimps, bearded oysters, cooked truffles, and cold cooked potatoes, season with pepper, salt, and a little oil and lemon juice, and leave on ice.

2. 2

   Spread brown bread thickly with mayonnaise, spread half with the mixture, cover with the rest of the bread, trim, and serve garnished with mustard and cress.

Nutrition per serving

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 17. The excerpt below is the record exactly as published.

some mayonnaise, and spread this mixture on brown bread, previously spread with the red butter, and finish off as usual. Shrimps, prawns, or indeed any fish can be used thus. Mirabeau Sandwich. — Mince lightly together half a pint of picked shrimps, six or eight bearded oysters, five or six thinly sliced cooked truffles, and two- thirds of a pint of cold cooked potatoes cut into tiny dice, and season this all with pepper, salt, and a little oil and lemon juice, and leave on ice till wanted. Then spread some brown bread

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