Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Bonnes Bouches and Relishable Dishes for Breakfast and Luncheon

Bonnes Bouches and Relishable Dishes for Breakfast and Luncheon

Smith, Louisa E.

Paperback

General World History

Currently unavailable to order

ISBN10: 1153302322
ISBN13: 9781153302326
Publisher: General Books
Pages: 68
Weight: 0.25
Height: 0.16 Width: 9.01 Depth: 5.98
Language: English
This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1893 edition. Excerpt: ...as to pay a visit B.b. E 50 SAVOURY SANDWICHES. to the International Exhibition; he suddenly proposed that we all should join him and form a pleasant party. In a few hours' time we had all decided to fall in with his plans. I was delighted, and in further thinking of it, determined, if possible, to take our trusty Isobel with us. At the first opportunity, I broached the subject to her; she caught up the idea eagerly, saying that she had only her father's wishes to consult, and she was certain that he would be quite willing to allow her to take her own course.... Savoury Sandwiches. Isobel, I want you to order a loaf from the baker to cut up for sandwiches; it must have been made in a mould, so that the crumbs may be close, and the crust rasped. Yes, that one will do beautifully. Now hand me a sharp knife. All the meat used must be carefully trimmed free from every scrap of skin, gristle, or sinew. Sandwiches can be made of any kind of meat, either cold or potted, or fish, game, poultry, potted shrimps, prawns, potted cheese, ham, and tongue, anchovies, diavole sausages, bechamel, hard-boiled eggs, with pounded cheese and butter, olive forcemeat, salad, and of course the necessary bread, mustard, zest, pepper and salt. But to-day we will only make two kinds. Give me a pound of the raw undermeat from the sirloin of beef; I will remove every particle of fat and gristle from it, then pound it in a mortar with two uncooked eggs, a pinch of salt, dash of nutmeg, and dust of pepper; put it into a well-buttered mould, and let it stand for an hour in a pot of boiling water. Meanwhile I will spread these slices of bread with best fresh butter, then (with a silver knife) cover them with the mixture, and lay one on POTATO CROQUETTES. 51 the other, so...

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