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The 1918 Fanny Farmer Cookbook
and
5
Butter Folds.
Sardine Sandwiches
Remove skin and bones from sardines, and mash to a paste. Add to an equal quantity of yolks
of “hard−boiled” eggs rubbed through a sieve. Season with salt, cayenne, and a few drops of
lemon juice; moisten with olive oil or melted butter. Spread mixture between thin slices of
buttered bread prepared as for Bread and Butter Folds.
6
7
8
Sliced Ham Sandwiches
Slice cold boiled ham as thinly as possible. Put between thin slices of buttered bread prepared
as for Bread and Butter Folds.
Chopped Ham Sandwiches
Finely chop cold boiled ham, and moisten with Sauce Tartare. Spread between thin slices of
buttered bread prepared as for Bread and Butter Folds.
Anchovy Sandwiches
Rub the yolks of “hard−boiled” eggs to a paste. Moisten with soft butter and season with
Anchovy sauce. Spread mixture between thin slices of buttered bread prepared as for Bread
and Butter Folds.
9
Chicken Sandwiches
Chop cold boiled chicken, and moisten with Mayonnaise or Cream Salad Dressing; or season
with salt and pepper, and moisten with rich chicken stock. Prepare as other sandwiches.
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Lobster Sandwiches
Remove lobster meat from shell, and chop. Season with salt, cayenne, made mustard, and
lemon
as
juice; or moisten with any salad dressing. Spread mixture on a crisp lettuce leaf, and prepare
other sandwiches.
Chapter XXXIV − SANDWICHES AND CANAPES
644
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