Zephyrette Sandwiches

Ingredients

• 1 small Neuf châtel cheese
• 1 ounce of butter
• the yolks of 2 hard-boiled eggs
• half a teaspoonful of paprika
• the whites of the eggs
• zephyrette biscuits or on thin slices of bread

Method

1. 1

   Rub cheese, butter, egg yolks, and paprika to a paste.

2. 2

   Mix with egg whites and spread on zephyrette biscuits or thin slices of bread.

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.

the yolks of 2 hard-boiled eggs, and salt. Mix smooth; chop the whites of the eggs. Butter 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 and tongue in equal propor- tions, and blend all well together. Cut the bread very thin, spread with the mixture, and roll. SANDWICHES AND SAVORY MORSELS 126 TOOTHSOME SANDWICHES One pound cooked chicken, 4 ounces of butter, salt and pepper to taste, 1 teaspoon- ful of ground mace, half a nutmeg, and a slice of ham. Chop the chicken and the ham with the butter, add the spices, and pound to a paste. Spread on thin slices of bread, pile on a dish, and garnish with parsley. VEAL SANDWICHES To 1 cup of chopped veal and 1 hard- boiled egg add 2 ounces of butter, 2 table- spoonfuls of catsup, salt and pepper to taste. Mix well, and spread on thin slices of bread. VALENTINE SANDWICHES Chop together 1 cup of chicken meat, 6 button mushrooms, add salt and pepper, and half a pint of mayonnaise dressing. Spread on thin slices of bread, cut into the shape of hearts, and garnish with parsley. ZEPHYRETTE SANDWICHES Eub to a paste 1 small Neuf chdtel cheese, 1 ounce of butter, the yolks of 2 hard-boiled 126 COLD DISHES FOR HOT W£ATH£B eggs, and half a teaspoonful of paprika. Mix with the whites of the eggs, and spread on zephyrette biscuits or on thin slices of* brea

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