Rolled Brown Bread Sandwiches a la Ericsson Hammond

Ingredients

• Cut ten slices of thin white bread
• cut three slices of Boston brown bread
• three tablespoons of butter
• pepper
• salt

Method

1. 1

   Butter the white bread, crumb the brown bread, and mix with butter, pepper, and salt.

2. 2

   Coat the white bread with the mixture and roll tightly.

3. 3

   Chill, then slice and decorate with stirred butter and truffle.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 24. The excerpt below is the record exactly as published.

three tablespoons of butter, Spanish pepper for decoration, a quarter of a pound of Philadelphia cream cheese, cayenne pepper and salt. How to Make It. Stir the butter; add the cheese to the butter and stir it to a cream. Take away two spoons of it [cheese] for decoration. Add the eggs that first have been finely chopped, cayenne pepper, and salt; spread the mixture on five of the slices of bread, put the other five slices of the bread on top of the spread ones and press it down firmly, then cut out the sandwiches with a MRS. ERICSSON HAMMOND’S COOK BOOK 33 heart cutter. If the slices of bread are large they should make ten sandwiches. Arrange them in the form of a ring on a platter and decorate them all around with the creamed cheese and with a rose of it in the center with a round piece of truffle on the top. This is served with a salad for afternoon teas or as an appetizer. Sandwiches with Artichokes a la Gimo Sandwiches d’ Artichauts a la Gimo For Six Persons Six small artichoke bottoms, six slices of bread, three tablespoons of butter, one half pound cooked shrimps, one teaspoon of anchovy paste, one half cup of mayonnaise dressing, some parsley and truffles for decoration, pepper and salt to taste. How to Make It. Cut the bread out with a round biscuit cutter and butter them. Grind the shrimps very fine, leaving part of them for decoration. Stir the butter to a cream, add the shrimps to it, flavor it with the anchovy paste, pepper and salt. Fill the artichokes, and make a russe on each with some mayon¬ naise dressing through a fancy tube, and on top of each russe put a round piece of truffle. Glaze the truffle with the gelatine. Put an artichoke bottom on each sandwich. Decorate around the sandwich with stirred butter colored with finely chopped parsley, and around the artichoke put a fine strip of Spanish pepper. The sandwich can also be decorated with small diamonds and truffles all around. Leave in the ice-box until ready to serve. Arrange on the platter in the form of a ring. Garnish with unpeeled shrimps, and lemon around and with parsley in the center. Club Sandwiches a la Europeenne Sandwiches Club a VEuropeenne Cut twelve slices of bread not too thick and trim off the crust; grind the tongue through the machine once; to one and a half cups of tongue take two tablespoons of butter and stir it to a paste, flavor it with mustard, pepper and salt, and spread the twelve slices of bread with the tongue. Melt some butter in a frying pan and in that put six eggs, one for each sandwich, then break the yolks of the eggs and fry them very slowly so that they become very light; turn the eggs over when they are settled and fry them the same way on the other side. Put an egg on each of the six slices and sprin¬ kle with pepper and salt; put the other six on top, one on each. Arrange them on a platter and cut them in triangles. Garnish with lettuce. 34 MRS. ERICSSON HAMMOND’S COOK BOOK Gherkin Sandwiches & la Digre Sandwiches de Cornichons a la Digre Take six medium-sized sour gherkins, two spoons of Parmesan cheese, yolks of two hard-boiled eggs, six slices of bread, three tablespoons of butter, pepper and salt. How to Make It. Chop the gherkins; mix it with the chopped parsley and chop it very fine; stir the butter to a cream; to two spoons of the butter add the gherkins with the parsley and spread it on the slices of bread. Cut the bread in the shape of a diamond; chop the yolks very fine and make a row of it in the form of a cross from point to point. Put the rest of the stirred butter in a paper bag that holds a small tube and decorate on both sides of the yolks and all around the sandwiches. Arrange on the platter; garnish with parsley. Rolled Brown Bread Sandwiches a la Ericsson Hammond Sandwiches de Pain bis en roulade a VEricsson Hammond Cut ten slices of thin white bread; butter them, then cut three slices of Boston brown bread and crumb it fine; add to it three table¬ spoons of butter and stir it to a smooth cream; add pepper and salt

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