[Salads, Sandwiches and Chafing-Dish Dainties by Janet McKenzie Hill]@TWC D-Link book
Salads, Sandwiches and Chafing-Dish Dainties

INTRODUCTION
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Press a pitted olive in the centre of each and serve at once.
=Aberdeen Sandwiches.= Heat one-fourth a cup of chopped cold tongue or ham, and half a cup of chopped veal or chicken, with half a cup of good sauce and two tablespoonfuls of curry paste (curry powder mixed with just enough water to form a paste).

Let the mixture simmer five minutes, stirring constantly; then set aside to become cool.

Have some bits of bread prepared as for sandwiches.

Heat some clarified butter in the blazer, and in it saute the bread a delicate brown, and drain on soft paper.
Spread with the cold mixture, press two pieces together, and heat over hot water five or ten minutes.

Serve hot.
=Calf's Head en Tortue.= Peel a dozen mushrooms; break the caps in pieces and chop the stems very fine.


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