Nut and Chicken Sandwich

Ingredients

• the white meat of a chicken
• season with salt
• season with pepper
• season with oil
• season with lemon juice
• spread thin bits of bread with butter
• either English walnuts or almonds, sliced very thin

Method

1. 1

   Chop the white meat of a chicken and pound it to a paste in a mortar.

2. 2

   Season with salt, pepper, oil, and lemon juice.

3. 3

   Spread thin bits of bread with butter, and press into the butter either English walnuts or almonds, sliced very thin.

4. 4

   Spread the corresponding bits of bread with the chicken and press the pieces together.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 44. The excerpt below is the record exactly as published.

Nut and Chicken Sandwich. — Chop the white meat of a chicken and pound it to a paste in a mortar. Season with salt, pepper, oil and lemon juice. Spread thin bits of bread with butter, and press into the butter either English walnuts or almonds, sliced very thin. Spread the corresponding bits of bread with the chicken and press the pieces together. Nut Sandwiches. — Thin slices of bread cut circular and but- tered. The filling should be made of chopped, roasted and salted peanuts, mixed with sufficient mayonnaise to spread easily. Nut-Ginger Sandwiches. — Take three long thin slices of bread, buttered. Between the first and second place a layer of chopped, preserved ginger, mixed with cream, and between the second and third slices place a layer of chopped English wal- nuts. Fruit and Nut Sandwiches. — Mash to a paste an equal quan- tity of figs, dates or raisins and nut meats. Moisten with enough whipped cream to hold together; spread on thin, but- tered bread. If boiling water is poured over dates, figs or raisins they will mash easily. Maple Sandwiches. — Take an equal number of thin slices of white bread stamped out circular. Butter and fill with maple- cream and place together in pairs, one of each kind of bread. Maple cream is prepared is follows: Take half a pound of maple sugar, half pound of brown sugar, half cup of water 78 HOW WE COOK IN TENNESSEE. and half a teaspoon of cream of tartar. Boil these together nntil they form a soft ball when dipped into cold water. Pour out into a shallow platter and when nearly cold beat with a fork until thick and creamy. Nasturtium Sandwiches. — Wash the leaves; spread with a layer of mayonnaise and sprinkle thickly with finely ground English walnut meat. Spread between thin slices of white bread. Watercress may be substituted. Tartare Sandwiches. — Chop three sardines, cup of boiled ham, three small pickles fine, with a teaspoon each of mustard, catsup, vinegar; season with sal

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