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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.

Other Recipes


23 Cream Of Chicken Sandwiches

Take 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.

Other Recipes


Rolled Chicken Sandwiches

Trim 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.

Other Recipes


Curried Chicken Sandwiches

Chop 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.

Other Recipes


Cream Of Chicken Sandwiches

Take 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.

Other Recipes


French Chicken Sandwiches

Chop 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

shape.









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