1936 The Artistry of Mixing Drinks by Frank Meier

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p P p P P P P M [r P P P P P P P P PP P P PPP P P P P SAUSAGE Grill or fry two small Pork sausages, split a hot roll, add mus tard, place sausages in roll, serve hot. SHRIMP, LOBSTER or CRAB & EGG Chop a hard-boiled Egg and a tablespoon of picked Shrimps, moisten with Mayonnaise and a few drops of Lemon juice or Vinegar, use between buttered brown bread. Celery very finely chopped may also be added. MUSHROOM (Hot) Split toast in two, fill with four fresh grilled Mushrooms and two slices of Bacon, heat again in oven or under grill. PORK or VEAL Cover buttered slices of bread with slices of roast Pork or Veal, salt and pepper, add Chutney or piquant sauce and sandwich. RADISH Butter slices of white or brown bread, cut and mince Radishes, moisten with Mayonnaise or thick salad dressing, sandwich together with grated or soft Cheese. SARDINE Cut thin slices of white bread, butter, free two Sardines from skin and bone, put the four halves on prepared bread, sprinkle with Cayenne and very finely chopped parsley and sandwich. SARDINE (Hot) Use toast, split in two, free four Sardines from skin and bone, put four halves on each toast, sprinkle with very little Cayenne and heat in oven or under grill. IM [R P p P p

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