French Chicken Sandwiches
A historical recipe from Sandwiches, by S. T. Rorer (1894).
A historical recipe
Sandwiches, by S. T. Rorer (1894). Project Gutenberg eBook #29329.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France.
Associated with France by a demonym leading its title: French (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Credit
From Sandwiches, by S. T. Rorer (1894). Digitised by Project Gutenberg, eBook #29329 (https://www.gutenberg.org/ebooks/29329). Public domain in the USA; its status may differ elsewhere.
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.
Ingredients
- one-half teaspoonful of salt
- a dash of red pepper
- one tablespoonful of gelatin
- a tablespoonful of cold water
- ten tablespoonfuls of thick cream
- a slice of buttered bread
- two tablespoonfuls of soft butter
- one chicken
Method
- 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.
- Remove the breasts from two partridges after they have been baked or roasted.
- Chop the meat rather fine;
- reduce two sardines to a paste.
- While you are mashing the sardines, add gradually about two tablespoonfuls of soft butter, a dash of red pepper and a half teaspoonful of salt.
- Spread the bread first with the sardine paste;
- then sprinkle over the chopped game;
- dust this with salt and a little pepper;
- cover with another slice of bread, press lightly;
- trim into shape.
- Cut thin slices of rye bread;
- butter before you take them from the loaf.
- Spread each slice with a thin layer of limburger cheese.
- Cut bologna sausage into the thinnest possible slices;
- cover the limburger with the sliced bologna, and then a thin piece of pumpernickel;
- cover with another slice of bread that has been coated with a layer of cheese.
- Press the two together;
- do not remove the crusts.
- Serve on a napkin in a wicker basket.
Plating
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