Sandwiches à l’Impériale

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Yield: 8.0 persons
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

sandwich filling

two ounces of Gilson’s cream of bloater ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
three hard boiled yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a quarter of a pound of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
a half gill of stiffly whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

celery preparation

very finely shredded celery that has been kept in cold water for about an hour to get crisp ↝ Celery, raw [Vegetables and Vegetable Products]
a little salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
chopped tarragon ↝ Parsley, raw [Not included in a food category]
chopped chervil ↝ Parsley, raw [Not included in a food category]
a very little French vinegar
a tiny dust of salt ↝ Salt, table, iodized [Spices and Herbs]

bread preparation

fresh brown bread in slices about a quarter of an inch thick ↝ Bread, Boston Brown [Biscuits, muffins, quick breads]
hard boiled yolk of egg that has been passed though the sieve ↝ Egg, yolk only, raw [Eggs and omelets]
chopped parsley ↝ Parsley, raw [Not included in a food category]

garnish

green parsley ↝ Parsley, raw [Not included in a food category]
coral

Instructions (11)

Cut some fresh brown bread in slices about a quarter of an inch thick.
Prepare the filling: Take for eight or ten persons two ounces of Gilson’s cream of bloater and three hard boiled yolks of eggs and pound them together; add a quarter of a pound of fresh butter, and work in the mortar till smooth; then rub through a hair sieve and mix into it by degrees a half gill of stiffly whipped cream.
Spread this mixture on the bread.
Prepare the topping: Keep very finely shredded celery in cold water for about an hour to get crisp, then strain from the water and season with a little salad oil, chopped tarragon and chervil, a very little French vinegar, and a tiny dust of salt.
Sprinkle the seasoned celery all over the creamed bread.
Close the cream in by placing another slice of bread on the top.
Butter the top slice of bread and sprinkle with hard boiled yolk of egg that has been passed though the sieve.
Lightly sprinkle with chopped parsley over the egg yolk.
Cut out the bread in strips.
Using a rose pipe and bag, make a little rose on the top of each sandwich with the prepared mixture.
Dish up on a dish-paper and garnish with green parsley and coral.

Original Text

Sandwiches à l’Impériale.
(Sandwiches à l’Impériale.)

Cut some fresh brown bread in slices about a quarter of an inch thick, and then mask it with the following mixture:— Take for eight or ten persons two ounces of Gilson’s cream of bloater and three hard boiled yolks of eggs and pound them together; add a quarter of a pound of fresh butter, and work in the mortar till smooth; then rub through a hair sieve and mix into it by degrees a half gill of stiffly whipped cream; spread this on the bread, and sprinkle it all over with very finely shredded celery that has been kept in cold water for about an hour to get crisp, then strain from the water and season with a little salad oil, chopped tarragon and chervil, a very little French vinegar, and a tiny dust of salt; close the cream in by placing another slice of bread on the top; butter this and sprinkle with hard boiled yolk of egg that has been passed though the sieve, and over this, lightly sprinkle with chopped parsley; cut out the bread in strips, and with the mixture prepared as above make a little rose on the top of each sandwich with a rose pipe and bag; dish up on a dish-paper and garnish with green parsley and coral. Serve for a savoury for dinner or luncheon, or as a breakfast dish, or for any cold collation.

Notes

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