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French Sandwich

A historical recipe from The up-to-date sandwich book, by Eva Greene Fuller (1909).

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A historical recipe

The up-to-date sandwich book: 400 ways to make a sandwich, by Eva Greene Fuller (1909). Project Gutenberg eBook #75893.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.

France

Known as a French recipe, with similar versions prepared across other nations.

  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

Ingredients 3 ingredients

  1. one pint of cold cooked fish
  2. two tablespoonfuls of capers
  3. two hard-boiled eggs

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. To one pint of cold cooked fish, add two hard-boiled eggs chopped fine, two tablespoonfuls of capers, and a little mayonnaise to moisten.
  2. Mix and spread on thin slices of lightly buttered white bread, cover with another slice, and cut in strips.
  3. Add a sprinkling of finely chopped cress to the top of each sandwich;
  4. rub the yolk of a hard-boiled egg through a sieve and chop the white very fine.
  5. Add a sprinkling of the yolk to the cress on half the number of sandwiches, adding the white to the other half.
  6. Then arrange them in groups of twos, one of each color on the serving plate.
  7. Any cold meat may be used instead of the fish.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Sieve
Source Public domain in the USA
Credit

From The up-to-date sandwich book, by Eva Greene Fuller (1909). Digitised by Project Gutenberg, eBook #75893 (https://www.gutenberg.org/ebooks/75893). 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.