Very Fine Sandwiches

Ingredients

• half a pound of nice sweet butter
• three tablespoonfuls of mixed mustard
• the same of sweet oil
• a little sait
• pepper
• the yolk of an egg

Method

1. 1

   Put butter, mustard, oil, salt, pepper, and egg over the fire and stir until thickened.

2. 2

   Cool and chop tongue or boiled ham.

3. 3

   Cut bread thin, spread dressing, layer ham or tongue, press slices together, trim edges, and garnish with parsley.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 23. The excerpt below is the record exactly as published.

pepper and sait, and shake a little flour over it. Next, chop a médium sized onion and put it (without the beef) into a stew-pan with a tablespoonf ul of mushroom or tomato catsup. Boil for a f ew minutes, then add a pint of broth, stock, or gravy-soup; boil it down to half the quantity. Five minutes before serving, throw in the cold sliced beef ; let it boil five minutes and serve on toasted bread. SANDWICHES. VBEY FINE. Take half a pound of nice sweet butter, three table- spoonfuls of mixed mustard, the same of sweet oil, a lit- tle sait, pepper and the yolk of an egg. Put it over the fire and stir till it thickens ; set it by to cool and chop fine some tongue or boiled ham. Cut the bread thin, then spread on the dressing and over it put a layer of ham or tongue. Press the slices of bread hard together, trim the edges and garnish with curled parsley. LA CUISINE CREOLE. 53 SANDWIOHES OP VABIOUS KINDS^ FOE PIC-NICS. Home-made bread cuts better for sandwiches than baker's bread, so if you wish the sandwiches very nice, it is better to make a loaf at home. For bread and but- ter sandwiches, eut the bread very thin, spread it evenly with sweet butter, and lay the buttered sides together. Lay them in circles on a plate and put parsley on top of them. Sandwiches may be made with cheese sliced and placed between the buttered bread, or with hard-boiled egges sliced or chopped, and put between. The best are made with boiled smoked tongue or ham, with French mustard spread over the butter. TO MAKE PBBNCH MUSTARD. Put on a plate an ounce of the best mustard, add to it sait, a clove of garlic or a f ew tarragon leaves. Mince the garlic, stir it in, and pour on vinegar till it is of the proper thickness for use. VBAL HASH FOR BREAKFAST. VERY NICE. Take a pint cup of cold veal eut small, dredge it with a spoonf ul of flour, and add a pièce of butter the size of a hen's egg. Put ail in a stew-pan with half a pint of water; cover up and put it on the stove; let it simmer for an hour at least, stir it occasionally and add to it some parsley and sweet herbs. Just bef ore serving add a teacup of milk, and serve on toasted bread. PLAIN VEAL AND HAM PIE. EASILY MADE. Cut a pound of veal and a pound of ham into slices, sait them slightly ; chop a cupf ul of mushrooms, a bunch of parsley some eschalots, and f ry them lightly ; add to 54 LA CUISINE CREOLE. them a pint of soup stock, boil it together for flve min- utes and ponr it into the piepan where you hâve placed youp ham and veal. Put a dozen hard-boiled yolks of eggs in among the contents of the pie, cover it with a nice paste and bake it one hour and a half . FBIGANDELLONS OF COLD VEAL OB MUTTON. Mince the méat very fine, soak a thick slice of bread in boiling milk, mash it, and mix it with the cold méat ; add a beaten egg ( or two if you hâve more than a quarter of a pound of méat), some chopped parsley and thyme, a little grated lemon peel, pepper and sait ; make this into cakes, and fry in butter or lard. Serve them dry on a serviette, accompanied wîth a gravy made f rom the bones of the minced méat which niust be cooked with an onion, a little butter and flour, and milk; when brown it is ready. VEAL AND HAM BAISED PIE^ OB TIMBALE. Lard two pounds of lean veal well with strips of fat bacon, and add two pounds of ham. Line a deep pan or mould with rich paste ; lay in the bottom of this a layer of liver forcemeat, then the veal and ham, and so on in alternate layers, till the dish is f ull. Season between each layer with thyme, bay leaf, marjoram, or any dried and pounded sweet herbs ; fill up the hoUow places, and cover the pan with paste. Decorate the top of the pit with eut dough leaves ; make a hole in the top to pour in lîhe gravy, and let out the steam. Egg the top of the pie and bake it for three hours ; withdraw it f rom the oven, and place the point of a funnel in the hole in the top. LA CUISINE CREOLE. 55 and pour in about a pint of good gravy oi veal consumé. This should be eaten cold. It wîU be jellied ail through if cooked enough. VBAL SALAD FOE LUNCH. To a pint of minced veal add three heads of celery. Pour ovep this a dressing made of the yolks of four hard-boiled eggs, a tablespoonf ul of dry mustard^ and a large spoonful of olive oil. When this dressing is well beaten and perfectly smooth, add to it slowly (to keep from curdling) four tablespoonf uls of good wine vine- gar, a little cayenne and sait. Garnish the dish with parsley and celery leaves. VEAL SWBETBEEADS, WITH TOMATOBS. Set over the flre two quarts of ripe tomatoes; stew slowly, and strain through a coarse sieve. Add to them four or five sweetbreads, well trimmed and soaked in warm water; season with sait and cayenne pepper. Thicken with three spoonf uls of flour and a quarter of a pound of butter, mixed; cook slowly till doue, and just bef ore serving stir in the beaten yolks of three eggs. VEAL LOAF FOR LUNCH OR TEA. Mince cold roast veal as fine as possible ; add a f ourth part as much fat ham, a cup of grated bread, or cracker crumbs, and two well-beaten eggs to bind the crumbs together; season with sait, and pepper (black and red), mix and form it into a loaf. Glaze the outside with yolk of egg, and sprinkle over it fine cracker crumbs. Bake half an hour, and serve with gravy made from the bones, etc., of the veal. Serve the gravy hot. 56 LA CUISINE CREOLE. MINGED VEAL AND POACHBD EGGS. One pound of cold veal chopped very fine. Boil half a pint of sauce till it begins to thicken or glaze ; then add a cup of eream and the minced veal ; season wîtli pepper and sait. When dished put six poached eggs around it, alternately with slices of red tongue or liam. This is a niée breakf ast dish, and uses to advantage the cold méats from the day previous. CALF OB PIG BBAINS FBIBD. Wash the brains in sait water, and wipe dry and dip in wheat flour or in beaten egg and then in bread erumbs. Fry in butter or lard, and season with pepper, sait and lemon slieed. CALVES^ AND PIGS^ FEET FBIED IN BATTEB. Wash and cook the f eet tender, the day bef ore using. When wanted, wash and roU them in a little flour to dry. Set them by, and make a batter of flour, eggs, milk, and a little sait

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