Picnic Rolls (Cold)
From Home cookery, 1898
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 Home cookery (1898) by North Midland School of Cookery, page 9. The excerpt below is the record exactly as published.
Picnic Rolls (Cold). Cut slices of French roll, remove the crust, and hollow out the rounds (which must not be too large) so as to leave only a thin wall of bread on the outside and bottom ; fill with minced chicken, veal, lobster, or salmon, mixed with mayonnaise or bechamel sauce
Cook this with the app: pantry check, scaling, and the assistant.