Sandwiches à La Bernhardt
Chop sufficient very rare cold roasted beef to make a half pint; mix
with it a dash of cayenne, a half teaspoonful of salt, a tablespoonful
of tomato catsup, a tablespoonful of mango chutney, two shallots, a half
clove of garlic and a tablespoonful of olive oil. Spread this on a thin
slice of buttered brown bread, cover it with leaves of cress, and then
put on another thin slice of buttered white bread. Press the two
together, cut into crescents or triangles.
More
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Salt Mackerel In Cream
Wash the mackerel and soak over night in clear, cold water. Lay in a baking pan, and to one mackerel add one-half pint of new milk; put into a moderate oven and bake one-half hour. Just before the fish is done, drop a few pieces of butter onto it. ... Salt-cucumber Sandwiches
Spread the bread, and cut the slices about half an inch thick. Then cut a German or Holland cucumber into very thin slices; put these slices all over the bread. Take the center from a head of lettuce; hold it together, and slice it down in sort of s... Salted Almonds
MRS. BENSON BENNETT. Blanch, put into a baking pan, and to each pound allow a tablespoonful of butter, stand them in the oven, watch and shake until all are nicely browned; take out and lift carefully from the grease, dust thickly with salt, and ... Salted Almonds
First shell, then pour boiling water over them, remove skins, put in baking-pan with small pieces of butter, stir frequently with spoon, just before brown, sprinkle with salt, and when brown remove from oven. ... Salted Almonds With Oil
First blanch the almonds, then throw them, a few at a time, into a sauce-pan of boiling sweet-oil; as soon as brown enough, take them out and put them on brown paper to absorb the surplus oil; sprinkle with salt. ... Salted Nuts
Salted nuts, used so much, are usually placed on the table when it is set, and passed during the meal. They are very expensive if bought ready for use, but quite inexpensive made at home. Either almonds or peanuts can be used, but the almonds must f... Samphire
Procure samphire that is fresh and green--let it lay in salt for three days--then take it out, and for a peck of samphire spice a gallon of vinegar with a couple of dozen of peppercorns--add half a tea-cup of salt--heat the vinegar scalding hot, and... Samphire
Pick and lay it in strong brine, cold; let it remain twenty-four hours, boil the brine once on a quick fire, and pour it immediately on the samphire. After standing twenty-four hours, just boil it again on a quick fire, and stand till cold. Lay it i... Sand Tarts
One pound of granulated sugar, three-quarters of a pound of butter, one pound of flour, one pound of almonds blanched and split, and three eggs. Cream butter and sugar till very light, add the yolks of the three eggs and the whites of two. Add the f... Sandwich Cake
MRS. FRANK LAURIE. Four eggs, one cup sugar, one cup flour, one teaspoonful of baking powder; mix the yolks and the sugar together, then whip up the whites, mix in with the yolks and sugar, then add the flour and the baking powder putting the lat... Sandwich Cake
MISS M. SAMPSON. Two thirds cup sugar, one egg, two thirds cup milk, butter the size of an egg, one and one half cupfuls of flour, two teaspoonfuls baking powder. Bake in a quick oven. ... Sandwich Dressing
Put four tablespoonfuls of vinegar and three of water into a saucepan over the fire; add a half teaspoonful of salt and a half saltspoonful of pepper. Beat the yolks of four eggs until creamy, add slowly to them the hot mixture. Stir over hot water ... Sandwiches
Philadelphia cream cheese, chives. Cut chives into small pieces with scissors. Mix into the cheese and spread on rye bread. * * * * * One-half pound boiled ham, two dill pickles, one teaspoonful mustard. Grind ham... Sandwiches
Another delightful way of using sardines is as a sandwich. Beat two ounces of butter until it is soft, then add a little salt, nutmeg, Nepaul pepper, 2 teaspoons of tomato catsup and a few drops of lemon juice. Remove the skin and the backbone fr... Sandwiches
Sandwiches may be made from one of three or four kinds of bread; whole wheat bread, Boston brown or oatmeal bread, white bread and rye bread made into square, deep loaves; in fact, all bread used for sandwiches should be made especially for the pu... Sandwiches à La Bernhardt
Chop sufficient very rare cold roasted beef to make a half pint; mix with it a dash of cayenne, a half teaspoonful of salt, a tablespoonful of tomato catsup, a tablespoonful of mango chutney, two shallots, a half clove of garlic and a tablespoonful ... Sandwiches à La Rorer
Chop sufficient white meat of cooked chicken to make a half pint. Select two fine bunches of cress, and with a sharp knife shave it very fine. Wash and dry the crisp portion from a head of lettuce. Put the yolks of two eggs into a saucepan, add the ... Sandwiches A La Stanley
Cut cold beef loaf or roll into very thin slices. Bake three or four bananas, and make a creamed horseradish sauce according to preceding recipe. Butter white or whole wheat bread, put on first a slice of meat, then just a thin layer of the mashed b... Sandwiches Of Chicken Or Meat
For picnics, school luncheons, and her evening parties my little maid will want sandwiches, and there are many kinds easily made. And generally she will want the bread cut very thin and spread with soft butter. For ordinary occasions she may use any... Saratoga Chips
Peel some medium-sized white potatoes, and slice them very thin. It is better to have a potato slicer for these, if possible, as it cuts them so quickly and perfectly. Wash the potatoes in one or two waters, then cover with fresh water and lay a lum... Sardine Canapes
Remove the skin and pound the sardines to a paste; put a thick layer of this paste over the top of a round of toasted bread. Cut one gherkin into very thin slices, arrange them overlapping around the edge; put a little finely chopped hard-boiled egg... Sardine Canapes
If only sardines happen to be left in the reserve stock and yet something hot is needed, let the mother show the child how to make that rather unusual dish, sardine canapes. After removing the bones and tails, the sardines should be rubbed to a past... Sardine Relish
Melt one tablespoon butter, and add two tablespoons cream. Heat to boiling point, add three sardines freed from skin and bones, and separated in small pieces, and one hard-boiled egg finely chopped. Season with salt and cayenne. ... Sardine Salad Sandwiches
These, like salmon sandwiches, are made from materials usually in every household, and can be made at a moment's notice. Stir four tablespoonfuls of oil into an egg, add a few drops of vinegar or lemon juice. Remove the sardines from the oil, take o... Sardine Sandwiches
Cut slices of bread about one-half an inch thick, butter and toast; trim off the crust. Remove skin and bones from the sardines, lay them carefully over toast; have ready, chopped very fine, some olives and capers, mixed together; sprinkle these ove... Sardine Savories
Sardines, one hard boiled egg, brown bread, parsley. Cut the brown bread into strips and butter them. Remove the skin and the bones from the sardines and lay one fish on each finger of the bread. Chop the white of the egg into fine pieces and rub th... Sauce A La Bonne Femme
2 tomatoes. 1 green apple. 1 leek. 2 ounces butter. 1 teaspoon lemon juice. 1/2 pint lentil or haricot bean stock. 1/2 teaspoon mixed herbs. Salt and pepper to taste. Dissolve the butter in a small stewpan, then place in the v... Sauce A La Petite Cuisiniere
1 pint haricot beans. 1 quart water. 1 teaspoon salt. 2 teaspoons lemon juice. 1/2 ounce brown flour. 1 ounce butter. 1 sprig parsley. Boil the beans and parsley for two hours, add salt, strain, thicken with the flour and butter... Sauce A-la-remoulade No 1
Take two large spoonfuls of capers cut fine, as much parsley, two anchovies, washed and boned, two cloves of garlic, and a little shalot; cut them separately, and then mix them together; put a little rich gravy into a stewpan, with two spoonfuls of ... Sauce A-la-remoulade No 2
Put into a stewpan a shalot, parsley, scallions, a little bit of garlic, two anchovies, some capers, the whole shred very fine. Dilute it with a little mustard, oil, and vinegar, and two table-spoonfuls of good cullis. ...