Sandwiches

Ingredients

• two thin slices of buttered bread
• a thinner slice of meat, fowl or any other cold meat

Method

1. 1

   Compose the sandwich with two slices of buttered bread and a slice of meat or fowl in between.

2. 2

   Cover with a damp napkin if made in advance.

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 5. The excerpt below is the record exactly as published.

sandwiches. Rissoles, H. Puff paste stuffed with divers salpicon; fried or baked. (See Salpicon.) Rissoles Russe (Buffet Russe) Russian relishes, a special small buffet in glass stand, divers fish. Salades, C. Variety of small, fancy salads. Salpicon, H. and C. See heading of Salpicon. Divers style. Salami, C. (Italian sausage) Sliced very thin. Sandwiches, C. Thin sliced, buttered bread with purde, sliced chicken, meat, etc. (S’ee Sandwiches). — 14 — RELISHES Saucisses, H. and C. Sausages, fresh, foie-gras, crepi- nette, Spanish, Vienna, broiled, fried. Saucissons, C. Large sausage, salami, Lyon, bologna, etc. Saumon, C. Salmon, thin sliced, smoked, canape or in cornet shape, etc. Sausselis, C. Russian name for relishes. (See Dartois.) Savorys, H. and C. Fancy relishes served after ice cream. Sigui, C. Russian smoked fish, smoked whitefish, sliced long and narrow. Souffles, H. and C. Forcemeat of chicken, game, ham, game cooked in small case, divers styles. Sprouts, C. Preserved smoked Norwegian sardine. Strasbourgeoise, H. and C. Small brioche empty, filled with puree of foie-gras and truffles. Subrics, H. Cake gar. foie-gras, spinach with eggs, fried in butter and turned over, sweet dish. (See Subrics). Talamouse, H. Cream puff paste ball made with parme- san cheese and filled with cream cheese. Taramin, C. Russian relishes with potatoes. Tartelettes, H. and C. All tartelets gar. with divers sal- picon, puree, salad, etc. Thon, C. Tunny preserved in oil, puree, salad. Timbales, H. and C. Small mould decorated, filled with divers forcemeat, or made in paste, silver, filled with divers salpicon. (See Timbales and Mousseline.) Tomates, C. Tomatoes, peeled, emptied, filled with salad or divers vegetables, very cold. > Vanneaux, C. Hard-boiled lap-wing eggs, served in nest or fancy basket. Varenikis, H. Russian relishes made with noodle paste, with cottage cheese, divers styles, poached, sour - cream. Variantes, C. Divers vegetables, pickled. Vatrouski, H. Russian coulibiac paste filled with cot¬ tage cheese, baked in oven. Viniski, H. Coulibiac paste filled With fish, salpicon, let tise, fried in oil. • '' ':,J Zampino, H. and C. Stuffed pig’s foot. Italian style. — 15 — GANCEL’S1 CULINARY ENCYCLOPEDIA SANDWICHES AND CANAPES The sandwich is composed of two thin slices of but¬ tered bread, with a thinner slice of meat, fowl or any other cold meat

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