Tomato Sandwiches

Ingredients

• 8 slices of bread and butter
• 3 tomatoes
• pepper to taste
• salt to taste
• 1 basket of mustard and cress

Method

1. 1

   Cut some slices of bread and butter, season well with pepper and salt, put a slice of tomato on the bread and another slice of bread on that.

2. 2

   Cut into oblong shapes, serve on a napkin with mustard and cress or lettuce in the centre.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 9. The excerpt below is the record exactly as published.

8 slices of bread and butter ; 3 toma-j toes ; pepper and salt to taste ; 1 basket of mustard andl cress, or 1 lettuce. i Cut some slices of bread and butter, season well* with pepper and salt, put a slice of tomato on the' bread and another slice of bread on that. Cut into' oblong shapes, serve on a napkin with mustard and cress or lettuce in the centre. For Four Persons. — 2 ozs. of cbicken. or game; 1 oz. of, Parmesan cheese ; 3 anchovies ; 3 rounds of fried bread ; a tablespoonful of fried bread crumbs ; 2 ozs. of butter; cayenne' to taste. I Take a httle chicken or game, a little ham, some Parmesan cheese, thi’ee anchovies washed and boned, 1 a pat of butter, cayenne pepper and salt ; pound all together and pass through a sieve. Have ready! some fried bread cut in rounds ; spread this mix- Potato Souffle. Tomato Sandwiches. Canapis ^ la Windsor. SAVOURIES AND SWEETS. 19 roe thick on each round, sprinkle fried bread crumbs them, and place in the oven for ten minutes, rrve very hot. Anchovies in Olives. FFor Two Persons. — 3 anchovies; 9 French, olives ; J oz. ■llted butter; cayenne to taste; 3 small squares of tried f-ead. IPass through a sieve some boned anchovies and iix with some melted butter and cayenne pepper, egel some French olives and fill the inside with the )i)Ove mixture. Serve on fried rounds of bread, rree or four olives on each round. If liked, a httle the mixture may be spread on the rounds. - Parmese Rice. IFor Three Persons. — 1 onion ; pint of shelled shrimps :bits of lobster ; , 1 dessertspoonful of dry mustard (Finch’s) ; tieacupful of rice ; 1 tablespoonful of Parmesan cheese ; salt :taste. ]Fry a sliced onion in butter with a few shelled ?.rimps or bits of lobster, stirring in a dessert- (oonful of dry mustard. When hot put in a cup- 11 of very dry well-boiled rice — each grain should !! separate — and a tablespoonful of Parmesan cheese ; iir and cook a few minutes. Serve very hot. Kidney and Cheese Toast. IFor Three Persons. — 2 kidneys ; 1 teaspoonful of chopped rrsley ; 1 eschalot ; 2 ozs. of butter ; 1 teaspoonful of •'orcester sauce ; 1 tablespoonful of fried bread crumbs ; I'.essertspoonful of flour ; 1 tablespoonful of Parmesan cheese ; ipper and salt to taste. Split the kidneys and chop them up fine._ Put );ime chopped parsley and a httle eschalot into a 20 SAVOURIES AND SWEETS. stewpan with some butter ; let all fry together lightly. When done add a little Worcester sauce and flour, and boil for a few minutes to cook the flour ; add pepper and salt to taste. Butter lightly a slice of toast, cover with the mince, and above that put fried bread crumbs and a thick sprinkling of Parmesan cheese. Put into the oven for a few minutes, and serve very hot. ( Oysters fried in Batter. - For Three Persons. — 3 tablespoonfuls of flour ; a tea- spoonful of oil ; 2 eggs ; salt and cayenne to taste ; 1 dozen oysters. Take three tablespoonfuls of flour, a little salt, and half a teaspoonful of oil ; mix very lightly with tepid water. Whisk the whites of two eggs into a stiff froth and mix with the paste. Dip each oyster in the batter and fry a light brown. A little cayenne is a great improvement to the batter. Cheese Biscuits with Anchovies. For Four Persons. — 8 cheese biscuits ; 3 anchovies ; 1 egg ; 1 oz. of butter ; 1 teaspoonful of chopped parsley ; cayenne to taste. ^ Make some cheese biscuits by the same receipt as given for Cheese Straws (page 33), and when baked X>ut the following mixture between two : pass some boned anchovies through a sieve, add the yolk of a hard-boded egg, a small piece of butter, some choj)ped parsley and cayenne. Mix all together, and when between the biscuits put into the oven to heat. SAVOURIES AND SWEETS. 21 Tricolour Toasts. I'Tor Four Persons. — 5 squares of bread; 3 or 4 ancbovies; 9 gherkins or olives, or 20 capers. some |lFiy some squares of bread, and spread ■ cbovies wbicb bave been passed tbrougb a sieve on lob ; boil tvro eggs bard. Pass tbe whites and kilks tbrougb a mre sieve separately. Cbop some [iderkins or olives or capers, whichever is most liked, .d arrange tbe toast with tbe whites, then tbe yolk, id lastly the gherkins or capers. In that way you get Irree colours, a band of each. These toasts are best bid. Tomato Omelet. IIFor Three Persons. — 4 tomatoes ; 1 tablespoon ful of kur ; 1 gill of milk ; 4 eggs ; salt and pepper to taste ; 2 1.3. of butter for frying. ' Take four ripe tomatoes, peel them and cbop them mall ; beat a tablespoonful of flour to a smooth uste with a bttle milk ; add four well-beaten eggs, lllittle pepper and salt and tbe tomatoes. Pry tbe lelet in tbe usual way, and serve very hot. Tomatoes au Gratin. }For Foi^r Persons — 4 tomatoes ; 6 mushrooms ; 1 onion ; |eeggs ; 2 tablespoonfuls of bread crumbs ; 2 teaspoonfuls of I opped parsley ; 2 teaspoonfuls of grated Parmesan ; salt ^dd pepper to taste. Cut off tbe bottom of tbe tomatoes and take tbe '.side out carefully ; cbop up a few mushrooms, an 1 don, and some parsley tiU quite flue ; season with ■It and pepj)er ; fry the whole for a few minutes, lid tbe yolks of two eggs. Mix and All the tomatoes, 22 SAVOURIES AND SWEETS. sprinkle the top of each with equal quantities of cheese and bread crumbs and put into the oven to brown. Shrimp Toasts. For Four Persons. — 5 rounds of bread ; \ pint of shelled shrimps ; 2 ozs. of butter ; 1 teaspoonful of anchovy sauce ; 1 tablespoonful of cream ; 1 tablespoonful of bread crumbs ; cayenne to taste. Fry some rounds of bread ; take quarter of a pint of shelled shrimps and put them into a saucepan with a little butter, sprinkle in a tablespoonful of flour, add a teaspoonful of anchovy sauce, a little cream and cayenne pepper; mix well together and let it boil two minutes. Place on the rounds of bread with fried crumbs on the top of each. Tomato Toast. For Four Persons. — 3 tomatoes

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