Sandwiches d la Bernhardt

Ingredients

• 1/2 lb. cold meat, lean veal, beef or mutton
• 2 oz. fresh mutton
• 1 teaspoonful mustard
• 1 tablespoonful American tomato chutney
• 1 teaspoonful Mango chutney
• 2 small shallots
• pepper and salt
• mustard and cress
• white or brown bread and butter
• parsley

Method

1. 1

   Remove skin and fat from meat, pound with butter until smooth.

2. 2

   Add mustard, chutneys, and shallots.

3. 3

   Season and sieve.

4. 4

   Spread on buttered bread, sprinkle with cress, press, and cut into shapes.

5. 5

   Garnish with parsley and serve.

Nutrition per serving

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 90. The excerpt below is the record exactly as published.

Sandwiches d la Bernh ardt. — \ lb. cold meat, lean veal, beef or mutton, 2 oz. fresh mutton, 1 teaspoonful mustard, 1 table- spoonful American tomato chutney, 1 teaspoonful Mango chiotney, 2 small shallots, pepper and salt, mustard and cress, white or .brown bread and butter, parsley

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