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EGG SANDWICHES(Sandwiches) - (The International Jewish Cook Book)
Hard boil the eggs, place them immediately into cold water. When cold;
remove the shells carefully, cut the eggs in half lengthwise and butter
slightly. Lay one or two sardellen or appetite silds on one half of the
egg and press the one half gently on the other half which has the
sardellen. The egg must appear whole. Now tie lengthwise and across with
the narrowest, various colored ribbons you can find.
POACHED EGG SANDWICHESSlice as many pieces of bread, from a round loaf, as you have persons to
serve. Toast these slices and let cool. Across each slice place three
strips of pimentoes (use the canned pimentoes), on top of that place a
cold poached egg, put a teaspoon of Mayonnaise on the top of the egg and
sprigs of watercress encircling the toast.
MUSTARD SARDINE PASTE FOR SANDWICHES
Take one box of mustard sardines; bone and mash; add to the mixture one
tablespoon of tomato catsup, one teaspoon of Worcestershire sauce, juice
of one lemon, a pinch of cayenne pepper, as much white pepper as will
cover the end of a knife, two tablespoons of vinegar, and one tablespoon
of olive oil. Mix thoroughly until it becomes a paste. Then spread on
thinly cut bread for sandwiches.
26 Egg SandwichesButter slices of graham bread. Put 4 hard boiled eggs through a sieve,
add salt and a tablespoonful of cream or milk, rub to a paste, spread on
the bread, put two slices together, trim neatly and serve with lettuce
Egg SandwichesMash six hard-boiled eggs very fine, adding pepper, salt and a small
lump of butter. Mix with one half teaspoon of Armour's Extract of Beef
dissolved in a tablespoon of hot water, and one third cup of mayonnaise
dressing. Add one cup of finely chopped pecans or peanuts. Mix well and
serve between fresh crackers and thin slices of bread.--NELLIE TONEY,
215 WEST CHURCH ST., GREENWOOD, MISS.
Anchovy And Egg SandwichesMash the yolks of four hard-boiled eggs with two tablespoonfuls of
melted butter or olive oil, add a half teaspoonful of salt, a dash of
paprika and a tablespoonful of anchovy paste or two mashed anchovies.
Spread this between thin slices of buttered bread, press the slices
together, trim off the crusts and cut into triangles.
Sardines may be used in the place of anchovies.
Curried Egg SandwichesHard boil four eggs, remove the yolks from the whites; chop the whites
very, very fine, and press the yolks through a sieve. Add to the yolks
gradually four tablespoonfuls of melted butter or olive oil, a half
teaspoonful of salt, a teaspoonful of onion juice, a half teaspoonful of
curry, and rub until thoroughly smooth. Spread thin slices of bread,
cover them with a very thin layer of the yolk mixture, then a layer of
the chopped whites, another slice of buttered bread. Press together,
trim the crusts and cut into shapes.
Egg Sandwiches No 1Take the hard-boiled yolks of six eggs and rub them to a paste, adding
gradually two tablespoonfuls of olive oil or thick cream. Add a dash of
paprika, one-half teaspoonful of salt, spread and finish precisely the
same as tongue sandwich.
Egg Sandwiches No 2Put thin slices of hard-boiled eggs between slices of brown bread and
butter; dust the egg slightly with salt and pepper. Trim the edges of
the sandwiches with either cress or lettuce, and cut into triangles or
Farmer's Egg SandwichesPut six eggs into warm water, bring to a boil and keep at boiling point,
without boiling hard, for a half hour. Throw them into cold water,
remove the shells and cut them into slices lengthwise. A very fine wire
is best for cutting eggs. Butter the slices on the loaf, then cut them
off, cover with slices of hard-boiled eggs, dust lightly with salt and
pepper. Spread the eggs carefully with sandwich dressing, put on another
slice of buttered bread, press the two together and cut into triangles.
If you have lettuce or cress put a leaf over the dressing.
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