Other Recipes from SANDWICHESSalted Almonds
Nut And Raisin Sandwiches
Brown Bread Sandwiches
Cheese And Nut Sandwiches
Date And Fig Sandwiches
Toasted Cheese Sandwiches
Poached Egg Sandwiches
Caviar And Salmon Sandwiches
Egg And Olive Sandwiches
Deviled Tongue Sandwiches
Minced Goose Sandwiches
CHICKEN SANDWICHES(Sandwiches) - (The International Jewish Cook Book)
Mince some cold roast or boiled chicken in a chopping bowl, then mix the
gravy with it, adding a few hard-boiled eggs, which have been minced to
a powder. Mix all into a soft paste. Then cut thin slices of bread,
spread the chicken between the slices (if desired you may add a little
mustard); press the pieces gently together.
CHICKEN SANDWICHES WITH MAYONNAISE
Grind up chicken in meat chopper. To each cup of chicken add one
tablespoon of mayonnaise, and one tablespoon of chicken soup. Mix into
soft paste, and put in finger-rolls.
23 Cream Of Chicken SandwichesTake 1/2 a cupful of finely-chopped chicken and pound it fine. Dissolve
a teaspoonful of gelatine in 2 tablespoonfuls of cold water. Whip 1/2 a
pt. of cream to a stiff froth. Add the liquid gelatine to the chicken;
season with salt and a teaspoonful of grated horse radish (if liked).
Stir until it begins to thicken, add the whipped cream a little at a
time, and stand away until very cold. Cut bread into fancy slices and
spread with the mixture.
Rolled Chicken SandwichesTrim the crusts from the entire loaf, butter each slice and cut it off
as thin as possible; spread it quickly with the mixture, roll and wrap
it at once in waxed paper. If the bread is home-made and cracks in the
rolling, put a colander over a kettle of boiling water, throw in it a
few slices at a time, as soon as they have softened spread them with
soft butter, then cover with the mixture, roll and wrap in waxed paper.
To make the mixture, chop sufficient cold boiled chicken to make a
pint. Rub together two level tablespoonfuls of butter and two of flour,
add slowly a half cupful of hot milk, stir over the fire for a minute,
then add the chicken, a level teaspoonful of salt, a half teaspoonful of
celery seed, a saltspoonful of white pepper, a dash of red pepper, a
teaspoonful of onion juice and a grating of nutmeg; mix and cool. This
will make four dozen rolled sandwiches.
Curried Chicken SandwichesChop sufficient cold boiled chicken to make a half pint. Rub together
one tablespoonful of butter and one tablespoonful of flour; add a half
cupful of cold milk, and stir over hot water until you have a smooth,
thick paste. Add the chicken gradually to this, mashing and rubbing all
the while. Add a level teaspoonful of curry powder, a half teaspoonful
of salt, a teaspoonful of onion juice and a teaspoonful of lemon juice.
When cold, spread between layers of buttered bread, trim the crusts and
cut into shapes.
Almost any bits of left-over meat may be substituted for the chicken and
made into sandwiches of this kind.
Cream Of Chicken SandwichesTake sufficient white meat of chicken to make a half cup; chop and
pound it; reduce it to a paste. Put a teaspoonful of granulated gelatin
in two tablespoonfuls of cold water; then stand it over the fire until
it has dissolved. Whip a half pint of cream to a stiff froth. Add the
gelatin to the chicken; add a teaspoonful of grated horseradish and a
half teaspoonful of salt. Stir this until it begins to thicken, cool and
add carefully the whipped cream and stand it away until very cold. When
ready to make the sandwiches, butter the bread and cut the slices a
little thicker than the usual slices for sandwiches. Cover each slice
with this cream mixture; trim off the crusts and cut sandwiches into
fancy shapes. Garnish the top with olives cut into rings. In the center
of each sandwich make just a little mound of capers, using the olives at
the four corners; each sandwich may be garnished in a different way.
Little pieces of celery, with the white top attached, make also a pretty
garnish. These sandwiches are not covered with a second slice of bread.
French Chicken SandwichesChop the white meat of one chicken very fine; pound to a paste. Add
one-half teaspoonful of salt and a dash of red pepper. Cover one
tablespoonful of gelatin, with a tablespoonful of cold water, soak it
for about five minutes, then add to it ten tablespoonfuls of thick
cream; stand this over teakettle and stir until gelatin is dissolved.
Now, beat into this the chicken, stand it aside in a square pan until
cold. Cut the chicken into very thin slices; put a slice on a slice of
buttered bread; cover this with another slice of bread and cut into
Viewed 1717 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookFillet De Sole À La Creole
GlacÉ For Candies
Baba À La Parisienne
Pudding À La Grande Belle
Gansleber PurÉe In Sulz
CafÉ À La GlacÉ
Boned Smelts, SautÉd
Fillet Of Sole À La Mouquin
Sweet EntrÉe Of Ripe Peaches
Anchovy CanapÉs With Tomatoes
Duck À La Mode In Jelly
Eggs À La Mexicana
Red Pepper CanapÉs
|Home Made Cookies.ca|