1212. INDIAN SANDWICHES.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Yield
12.0 sandwiches
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
Instructions (13)
  1. Cut the breast of a roast fowl or pheasant in very small square, dice-like pieces, and place these on a plate.
  2. Take about four ounces of red tongue or lean ham, and four anchovies (previously washed and filleted); cut these also in small dice, and place them with the chicken.
  3. Put two ragout-spoonsful of Velouté sauce, and a dessert-spoonful of curry-paste into a stewpan.
  4. Boil these over the stove, stirring it meanwhile, until reduced to the consistency of a thick sauce.
  5. Add the chicken, &c., and the juice of half a lemon; mix the whole well together.
  6. Cut some thin slices of the crumb of a sandwich-loaf, and with a circular tin-cutter, about an inch and a half in diameter, stamp out two dozen croûtons.
  7. Fry these in clarified butter to a bright-yellow colour, drain them on a napkin, and place one-half on a baking-sheet covered with clean paper.
  8. Spread a thin layer of the above preparation on each of these, and then cover them with the remaining twelve croûtons.
  9. Grate four ounces of fresh Parmesan, and mix this with a pat of butter into a paste.
  10. Divide it in twelve parts, roll each into a round ball, and place one of these on the top of each sandwich.
  11. About ten minutes before sending to table, put them in the oven to be warmed thoroughly.
  12. Pass the red-hot salamander over them, to colour them of a bright yellow.
  13. Dish them up on a napkin, and serve.
Original Text
1212. INDIAN SANDWICHES. CUT the breast of a roast fowl or pheasant in very small square, dice-like pieces, and place these on a plate; take about four ounces of red tongue or lean ham, and four anchovies (previously washed and filleted); cut these also in small dice, and place them with the chicken. Next, put two ragout-spoonsful of Velouté sauce, and a dessert-spoonful of curry-paste into a stewpan, boil these over the stove, stirring it meanwhile, until reduced to the consistency of a thick sauce; then add the chicken, &c., and the juice of half a lemon; mix the whole well together, and use this preparation in the following manner:— Cut some thin slices of the crumb of a sandwich-loaf, and with a circular tin-cutter, about an inch and a half in diameter, stamp out two dozen croûtons; fry these in clarified butter to a bright-yellow colour, drain them on a napkin, and place one-half on a baking-sheet covered with clean paper; spread a thin layer of the above preparation on each of these, and then cover them with the remaining twelve croûtons. Next, grate four ounces of fresh Parmesan, and mix this with a pat of butter into a paste; divide it in twelve parts, roll each into a round ball, and place one of these on the top of each sandwich; about ten minutes before sending to table, put them in the oven to be warmed thoroughly, pass the red-hot salamander over them, to colour them of a bright yellow, dish them up on a napkin, and serve.
Notes
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