Tongue Sandwiches
From Cold dishes for hot weather, 1896
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 29. The excerpt below is the record exactly as published.
er thin slices of bread, spread with the paste and sprinkle over them the chopped whites. Trim and tie with narrow colored ribbons. SALMON SANDWICHES One can of salmon, half a pint of mayon- naise dressing, 1 tablespoonf ul of capers, and a little chives. Chop the salmon, chives, and capers together very fine. Mix in the dress- ing, and spread on thin slices of bread. SARDINE SANDWICHES Chop together boned sardines, 2 hard- 124 COLD DISHES FOR HOT WEATHER boiled eggs, 5 olives. Mix well, adding some of the oil of the sardines, lemon-juice, French mustard, and salt. Spread on thin slices of bread, and roll. PARISIAN SANDWICHES A quarter of a pound of cooked beef tongue, a quarter of a pound of lean ham, 2 ounces of butter, 3 truffles, seasoning, and water-cress. Pound the ham and tongue in a mortar; when quite smooth add the season- ing, nutmeg, and butter; mix well together. Chop the truffles very fine, and add them to the mixture. Spread on thin slices of bread, sprinkle a few cresses over the paste, and pair. TONGUE SANDWICHES Half a pound of butter, 3 tablespoonfuls of mixed mustard, 3 tablespoonfuls of oil, a little paprika, salt, the yolk of 1 egg. Mix together very smooth and set on the ice. Chop some ham
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Cook this with the app: pantry check, scaling, and the assistant.