Sandwiches in Cream Sauce

Ingredients

• every three sandwiches made from chicken, veal or tongue
• one tablespoon of butter
• one tablespoon of flour
• one-half teaspoon of salt
• a dash of pepper
• one cup of milk

Method

1. 1

   Warm the sandwiches slightly in the oven, and make a white sauce with butter, flour, salt, pepper, and milk cooked until thick.

2. 2

   Then add the yolk of one egg well beaten.

3. 3

   Pour this over the sandwiches and serve at once.

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 7. The excerpt below is the record exactly as published.

SANDWICHES IN CREAM SAUCE Sandwiches left over are not usually very inviting, but they may be made so by this method. Warm them slightly in the oven, and to every three sandwiches made from chicken, veal or tongue, make a white sauce with one tablespoon of butter, one tablespoon of flour, one-half teaspoon of salt, a dash of pepper and one cup of milk

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