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American cookbook, 1886
Page 35
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Albert Sandwiches Prepare a mince of veal, fowl, or game, highly seasoned as for rissoles, let it be minced as fine as possible. Cut a slice of stale bread very thin indeed. Spread the mince upon it, and cut it into long narrow bars like french paste. Fry these with egg and crumbs of bread very nicely, making them quite crisp, and put them up crossing the bars on the dish like French Paste and put fried parsley into the centre, or round them, according to fancy.
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Albert Sandwiches Prepare a mince of veal, fowl, or game, highly seasoned as for rissoles, let it be minced as fine as possible. Cut a slice of stale bread very thin indeed. Spread the mince upon it, and cut it into long narrow bars like french paste. Fry these with egg and crumbs of bread very nicely, making them quite crisp, and put them up crossing the bars on the dish like French Paste and put fried parsley into the centre, or round them, according to fancy.
Szathmary Culinary Manuscripts and Cookbooks
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