salmon are prepared in the same manner. If desired each one
may bave a little finely chopped onion sprìnkled over it before
the mayonnaifle is added.
Sardine Sandwiohes
Take as many boneless sardines as are required, open each
one lengthwise, being caref ul not to break tbem, and place the
halves on a fine wire broiler. When they bave broiled a little
on each side, set tbem away to cool. When cold, squeeze a
little lemon juice✪ Sardine Sandwiches over tbem, and cut off the tails. If fresh
batter is used on the bread, sprinkle a little salt over the sar-
dines while they are hot. Allow two balves to a triangle of
bread, and make according to directions. Ordinary canned
sardines may be used without broiling, but they are apt to be
very oily.
Sandwiohes a la Viotoria
Have at band one dozen or more very small, round roUs,
cut a small piece from the end of each one, remove the crumbs,
and fili with the foUowing mixture : Remove the white meat
from one good-sized cooked chicken, have almost as much barn
as you have chicken, and fresben eight anchovies and drain
tbem. Chop ali very fine and mix thoroughly. Àdd enough
mayonnaise, flavored with a few chopped chives✪ Sandwiches à la Victoria, to make
a thick paste. Fili each roll, replace the ends, and serve
on a folded napkin. Lobster may be used in place of the
chicken.
Baskets of Olives
First have hard-boiled eggs from the end of which you chip
a piece so that the egg wiU stand. Halve the eggs. Next
pound to a paste in a mortar the flesh of olives, a quarter as
much ham and chicken, butter to help the paste, and the yolks
of the whites you purpose to use as baskets,
SANDWICHESy EGO AND CHEE8E DI8HE8 267
Having well mixed these, stand the whites in a dish, fili up
their hoUows with the mixture, heaping it high and rounding
it over mountain f orm with a spoon, drop over the baskets any
piquant sauce you like, and serve. In the mixture allow about
three olives to two eggs✪ Baskets of Olives.
Baked Bggs
Take six eggs, two tablespoonfuls of chopped chicken, two
tablespoonfuls of chopped mushrooms, one tablespoonful of
chopped parsley, one-half teaspoonful of ground mace, salt
to taste, and a very small dash of cayenne pepper✪ Baked Eggs. Boil the
eggs fifteen minutes, remove the shells, cut them in half,
remove the yolks, and mash them fine. Add ali the other
ìngredients, mix thoroughly, and fili the bollo wed whites. Heap
in pyramid shape, brush over with yolk of raw egg^ and put
in the oven to brown. While they are browning, broil a slice
of barn and cut it in as many squares as you bave eggs. Make
a cream sauce, serve the eggs on the squares of ham, and pour
the sauce round them.
Bffg Ohcps with Tornato Sauce
Mix one-half cup of finely chopped ham and one-half cup
of finely chopped chicken with enough white sauce to keep
them together. Form them in the shape of good-sized lamb
obop. Chop f our hard-boiled eggs very fine and season them
with a little . salt and white pepper. Mix with enough white
sauce to make them the same consistency as the chicken and
ham and give them the same shape. Place one on the top of
each ham and chicken chop, dip in beaten egg, and roU in
cracker crumbs, then in egg Mid cracker crumbs again. Fry
in deep hot fat. When brown, drain on brown paper. Arrange
on platter. Pour tomato sauce round the edge and serve.
Have extra tornato sauce in sauoe-boat.
268 MB8. BEELT'8 COOK BOOK
Bgff Oroquettes
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Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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salmon are prepared in the same manner. If desired each one
may bave a little finely chopped onion sprìnkled over it before
the mayonnaifle is added.
Sardine Sandwiohes
Take as many boneless sardines as are required, open each
one lengthwise, being caref ul not to break tbem, and place the
halves on a fine wire broiler. When they bave broiled a little
on each side, set tbem away to cool. When cold, squeeze a
little lemon juice over tbem, and cut off the tails. If fresh
batter is used on the bread, sprinkle a little salt over the sar-
dines while they are hot. Allow two balves to a triangle of
bread, and make according to directions. Ordinary canned
sardines may be used without broiling, but they are apt to be
very oily.
Sandwiohes a la Viotoria
Have at band one dozen or more very small, round roUs,
cut a small piece from the end of each one, remove the crumbs,
and fili with the foUowing mixture : Remove the white meat
from one good-sized cooked chicken, have almost as much barn
as you have chicken, and fresben eight anchovies and drain
tbem. Chop ali very fine and mix thoroughly. Àdd enough
mayonnaise, flavored with a few chopped chives, to make
a thick paste. Fili each roll, replace the ends, and serve
on a folded napkin. Lobster may be used in place of the
chicken.
Baskets of Olives
First have hard-boiled eggs from the end of which you chip
a piece so that the egg wiU stand. Halve the eggs. Next
pound to a paste in a mortar the flesh of olives, a quarter as
much ham and chicken, butter to help the paste, and the yolks
of the whites you purpose to use as baskets,
SANDWICHESy EGO AND CHEE8E DI8HE8 267
Having well mixed these, stand the whites in a dish, fili up
their hoUows with the mixture, heaping it high and rounding
it over mountain f orm with a spoon, drop over the baskets any
piquant sauce you like, and serve. In the mixture allow about
three olives to two eggs.
Baked Bggs
Take six eggs, two tablespoonfuls of chopped chicken, two
tablespoonfuls of chopped mushrooms, one tablespoonful of
chopped parsley, one-half teaspoonful of ground mace, salt
to taste, and a very small dash of cayenne pepper. Boil the
eggs fifteen minutes, remove the shells, cut them in half,
remove the yolks, and mash them fine. Add ali the other
ìngredients, mix thoroughly, and fili the bollo wed whites. Heap
in pyramid shape, brush over with yolk of raw egg^ and put
in the oven to brown. While they are browning, broil a slice
of barn and cut it in as many squares as you bave eggs. Make
a cream sauce, serve the eggs on the squares of ham, and pour
the sauce round them.
Bffg Ohcps with Tornato Sauce
Mix one-half cup of finely chopped ham and one-half cup
of finely chopped chicken with enough white sauce to keep
them together. Form them in the shape of good-sized lamb
obop. Chop f our hard-boiled eggs very fine and season them
with a little . salt and white pepper. Mix with enough white
sauce to make them the same consistency as the chicken and
ham and give them the same shape. Place one on the top of
each ham and chicken chop, dip in beaten egg, and roU in
cracker crumbs, then in egg Mid cracker crumbs again. Fry
in deep hot fat. When brown, drain on brown paper. Arrange
on platter. Pour tomato sauce round the edge and serve.
Have extra tornato sauce in sauoe-boat.
268 MB8. BEELT'8 COOK BOOK
Bgff Oroquettes