The Girard Nut Sandwich

Ingredients

• very thin home-made bread
• lightly buttered
• the thinnest possible slice of Gruyere cheese
• fresh walnuts
• a very little salt

Method

1. 1

   On each slice of buttered bread, lay a slice of cheese, then cover with fresh walnuts and sprinkle with salt.

2. 2

   Add another slice of cheese and more buttered bread.

3. 3

   Press the slices together and serve with fine sherry.

Nutrition per serving

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 140. The excerpt below is the record exactly as published.

the Girard nut sandwich. Fil- berts might be used for this sandwich. English filberts should be kept in their husks, damp, or packed in salt, so that the kernels will be soft. If the husks look mouldy, put the nuts in a colander, and shake them over the fumes of a little burning sulphur before sending them to the table. RELTSHES {HORS-D'CEUVRES). 249 . GIRARD BOILED CHESTNUTS. A most delicious hot relish is made of boiled Italian chestnuts, served with fresh butter. After washing the chest- nuts, cut through the stem end of the shells with two cuts, crossing each other, so that the shells can be easily stripped off; tie the nuts in a napkin, and boil them just tender in salted boiling water ; then take them up, turn them into a fresh napkin laid in a salad-bowl, and serve the nuts hot, with fresh butter and salt. If served at dinner, a good Bor- deaux wine should accompany them, or Baroli. THE GIRARD NUT SANDWICH. Use very thin home-made bread, cut free from crust, and lightly buttered. Upon each slice lay the thinnest possible slice of Gruyere cheese ; then peel as many fresh walnuts as will cover a slice, lay them upon the cheese, and sprinkle a very little salt

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