Princess Sandwiches

Ingredients

• some cooked chicken
• the yolks of three hard-boiled eggs
• an ounce or more of grated cheese
• a very little French mustard
• about a tablespoonful of salad oil
• season with salt and pepper

Method

1. 1

   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.

2. 2

   Season with salt and pepper, work all to a smooth paste, and pass it through a wire sieve.

3. 3

   Butter the slices of bread very lightly, spread one with the paste, lay the other slice over it, and press well together.

Nutrition per serving

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.

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 very lightly, spread one with the paste, lay the other slice over it, and press well together. These Sandwiches are best spread on a round of bread and then cut out with an oval cutter about two inches long. Alexandra Sandwiches. — Mince some cold game finely, and add to it a little minced ham or tongue, and some minced cooked mushrooms. Melt an ounce of glaze in some good sauce, either domestic veloute or espagnole, mix the meat into it when hot, adding pepper and salt. Put all into a square mould, and set it on ice or in a cold place. Cut some small rolls into rounds the eighth of an inch thick, butter them, and lay a thin slice of the cold mince between each two rounds. Brown bread can be used if espagnole sauce has been chosen. Victoria Sandwiches. — Wash some anchovies quite free from oil, and fillet them, taking out the spines. Cut some hard- boiled eggs into thin rounds. Cut rounds of brown bread the eighth of an inch thick, butter them lightly. Lay on each alternate round a slice of egg, then a fillet of anchovy, and then a layer of cress. Put the other rounds on the top of these, and press the Sandwiches together. Do not add salt, as the anchovy has quite enough to supply the salt generally needed for the egg. Nelson Sandwiches. — Wash, scrape, and bone ten Gorgona anchovies, pound them in a mortar with a little fresh butter, the yolks of three hard-boiled eggs

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