Cheese Sandwich Fillings
A historical recipe from Seasoning Suggestions Revealing the Chef's Seasoning Secrets for Improving Over One Hundred and Fifty Dishes With Lea & , by Lea & Perrins Limited (1922).
A historical recipe
Seasoning Suggestions Revealing the Chef's Seasoning Secrets for Improving Over One Hundred and Fifty Dishes With Lea & Perrins' Sauce, by Lea & Perrins Limited (1922). Project Gutenberg eBook #61678.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Seasoning Suggestions Revealing the Chef's Seasoning Secrets for Improving Over One Hundred and Fifty Dishes With Lea & , by Lea & Perrins Limited (1922). Digitised by Project Gutenberg, eBook #61678 (https://www.gutenberg.org/ebooks/61678). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- Mash one cream or pimiento cheese in a bowl and add to it 1 teaspoonful of Lea & Perrins' Sauce.
- Mix well.
- Add a tablespoonful of cream and a little salt.
- Spread on buttered bread.
- To 1 cake of pimiento or cream cheese, or to ¼ lb.
- of any solid cheese add 2 teaspoonfuls of Lea & Perrins' Sauce.
- Combine 1 cake of cream cheese with equal part Roquefort, and 2 teaspoonfuls (or more) of Lea & Perrins' Sauce.
- To 3 finely chopped hard boiled eggs add salt, ½ teaspoonful mustard, 1 tablespoonful salad dressing and 1 teaspoonful Lea & Perrins' Sauce.
- Celery may also be stuffed with any cheese prepared as above and top garnished with stuffed olives chopped, or nuts.