Sandwiches a la Parisienne

Ingredients

• either fish, poultry, game, or ordinary meats
• two hard boiled eggs
• season rather highly with salt
• season rather highly with cayenne
• sufficient sauce of some kind — 'tartar' being preferred
• between slices of thinly cut brown or white bread
• finely chopped mustard and cress
• hard boiled yolk of egg rubbed through a fine sieve
• the white of the egg chopped very fine

Method

1. 1

   Free the fish from bones and skin, mince it finely, season with salt and cayenne, and mix with chopped hard boiled eggs and tartar sauce.

2. 2

   Spread between slices of bread, stamp out shapes, and butter the tops.

3. 3

   Garnish half with mustard and cress and the yolk, and the other half with mustard and cress and the white of the egg.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 91. The excerpt below is the record exactly as published.

Sandwiches a la Parisienne These delicious little "tid-bits'* can be made with either fish, poultry, game, or ordinary meats, but we will suppose that the first named is being used. Free the fish from bones and skin, mince it finely, season rather highly with salt and cayenne, and put it into a basin with two hard boiled eggs, finely chopped, and sufficient sauce of some kind — ''tartar" being preferred — to moisten the whole. Mix all these ingredients well; then spread the preparation between slices of thinly cut brown or white bread and butter ; stamp out in small rounds, squares, or finger shapes, press to- gether and butter the tops. Sprinkle on half of the sandwiches a little very finely chopped mustard and cress and hard boiled yolk of egg rubbed through a fine sieve; and on the other half, the mustard and cress and the white of the egg chopped vdry fine

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