French Sandwiches
From Home partners (1924).
No ratings yet
A historical recipe
Home partners, by Ida Cogswell Bailey Allen (1924).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- 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
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Make sandwiches of devilled ham, minced ham or potted tongue in the usual way, buttering the bread and putting the slices together.
- For every six sandwiches, beat an egg in a shallow bowl, add one and one-half cupfuls milk and a few grains salt, dip the sandwiches in this and lift out at once.
- Drain a moment and fry in butter.
- Serve as the main course at breakfast, luncheon or supper.
Plating
Cookware for this recipe
-
Frying pan
-
Mixing bowl
-
Chef's knife
-
Cutting board
-
Colander