To make the mixture, chop sufficient cold boiled chicken to make a pint
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.
Source and licence
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.
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
- a half cupful of hot milk
- a half teaspoonful of celery seed
- a saltspoonful of white pepper
- a dash of red pepper
- a teaspoonful of onion juice
- a head of lettuce
- two tablespoonfuls of olive oil
- a half teaspoonful of salt
- a dash of pepper
- a slice of white bread
- a slice of brown bread
- two eggs
Method
- Rub together two level tablespoonfuls of butter and two of flour, add slowly a half cupful of hot milk, stir over the fire for a minute, then add the chicken, a level teaspoonful of salt, a half teaspoonful of celery seed, a saltspoonful of white pepper, a dash of red pepper, a teaspoonful of onion juice and a grating of nutmeg;
- mix and cool.
- This will make four dozen rolled sandwiches.
- 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 juice from two lemons and stir over hot water until the mixture is thick;
- take from the fire and add slowly two tablespoonfuls of olive oil;
- add this to the chicken and season with a half teaspoonful of salt and a dash of pepper.
- Butter a slice of white bread, put over a rather thick layer of the chicken mixture, then a slice of brown bread, buttered on both sides;
- cover this with a thick layer of cress, dust it lightly with salt and pepper, then another slice of white bread, buttered;
- press these firmly together, trim the crusts and cut into fingers.