Sardine Sandwiches

Ingredients

• 2 tablespoonfuls melted Crisco
• 1 tomato
• Salt, pepper, and paprika to taste
• 1 dozen sardines
• 1 tablespoonful whipped cream
• Lettuce leaves
• Slices of brown or white bread

Method

1. 1

   Bone and skin the sardines, rub through a sieve, and mix with cream, Crisco, tomato pulp, and seasonings.

2. 2

   Spread between slices of bread, stamp out in rounds, and place a row of whipped cream seasoned with salt and red pepper in the center.

3. 3

   Garnish with small leaves of lettuce.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 44. The excerpt below is the record exactly as published.

3 tablespoonfuls melted Crisco 1 teaspoonful curry powder 10 anchovies Y% teaspoonful lemon juice 3 hard-cooked eggs Salt to taste 2 tablespoonfuls grated cheese Brown bread Watercress Bone anchovies, put them in basin or mortar with eggs, cheese, and one tablespoonful Crisco, and pound all well together. Mix remaining Crisco with curry powder, lemon juice, and salt to taste. Cut some thin brown bread, spread with curry mixture and layer of anchovy paste. Lay another piece ay bread on top, and cut into fancy shapes. Arrange on a lace paper and garnish with watercress. Sufficient for fifteen sandwiches. Fried Egg Sandwiches 2 tablespoonfuls Crisco Salt, pepper, and red pepper 4 hard-cooked eggs to taste 2 tablespoonfuls cream 2 rasped rolls Fritter batter Cut hard-cooked eggs free from shells into slices and pound with Crisco and cream to a paste. Season with salt, pepper, Fad and red pepper. Cut rolls into thin slices, butter them, ; Pa) Sandwiches spread them with the mixture and make into small sandwiches. Dip each sandwich into some prepared fritter batter, and fry to golden brown in hot Crisco. Drain and serve hot. ' Sufficient for twelve sandwiches. Hudson Sandwiches 2 tablespoonfuls Crisco Salt and pepper to taste ¥% |b. cooked meat Crisp lettuce leaves 6 stoned olives 12 picked shrimps 1 teaspoonful capers Parsley 2 hard-cooked eggs Brown bread Put through food chopper cooked meat, olives, capers, and yolks of hard cooked eggs, then add Crisco and seasonings. Spread mixture on slices of buttered brown bread, and stamp them out with a round cutter; sprinkle surfaces of sandwiches with chopped whites of eggs. Dish up in circular fashion. Put lettuce in center with shrimps and a few sprigs of parsley. This sandwich quite repays the trouble of making. Sufficient for twenty sandwiches. Pimiento Cheese Sandwiches 2 tablespoonfuls Crisco 1 teaspoonful salt 1 cupful diced cheese ] can pimientoes 1 teaspoonful cornstarch Paprika to taste 6 tablespoonfuls milk Graham bread Put cheese into double boiler, add Crisco, cornstarch, milk, salt, and paprika to taste and stir and cook until smooth, then add pimientoes cut into small pieces. Spread between buttered slices of graham bread. Sufficient for twenty-five sandwiches. Rice Sandwiches 1 tablespoonful Crisco 2 tablespoonfuls chopped cooked ¥% cupful rice liver 1 sprig parsley 2 tablespoonfuls chopped 1 blade mace cooked ham 1 strip lemon peel Salt and pepper to taste Bread Boil rice in plenty of boiling salted water, add parsley, mace, and lemon peel. When quite tender strain off water, take out parsley mace, and lemon, and stir into the rice, liver, Crisco, ham, and seasonings. Cut an even number of slices of bread, spread mixture when cold on one-half, and cover with remaining slices of bread. Trim and cut into diamond shapes. Sufficient for twenty sandwiches. 86 Sandwiches Sardine Sandwiches 2 tablespoonfuls melted 1 tomato Crisco Salt, pepper, and paprika 1 dozen sardines to taste 1 tablespoonful whipped Lettuce leaves cream Slices of brown or white bread

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