1936 The Artistry of Mixing Drinks by Frank Meier

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SMOKED SALMON Cut thin slices of white or brown bread, butter, on half the pie ces lay thin slices of smoked Salmon, sprinkle with a little Lemon juice and Cayenne and cover with remaining bread and press together. TOMATO Spread white bread with butter mixed with finely grated horse radish, lay thin slices of peeled, but not too ripe Tomatoes, salt and pepper to suit taste and sandwich. TUNA FISH Chop some tinned Tuna (Tunny) fish and a little parsley, mix well with highly seasoned salad dressing; use as filling between buttered slices of white or brown bread, adding very little finely chopped onion or celery. TURKEY Pound together, until smooth, Turkey (white meat), smoked Tongue and celery, add a little Mayonnaise, salt and pepper, spread on slices of white or brown buttered bread and sandwich. Chicken may replace Turkey. TURKEY & CRANBERRY Spread slices of white or brown bread and butter with Cran berry sauce or jelly, lay thin slices of Turkey (white meat) and cover with other buttered slices of bread. WELSH RAREBIT Use toasted and buttered muffin or tender toast bread, cover with a thick layer of grated Gloucester or Cheshire Cheese, sprinkle with little salt and Cayenne, put under grill, serve hot. The original method consists of putting small bits of Cheese and Ale in saucepan, a few drops of Worcestershire Sauce, Cayenne and Mustard, cook slightly and pour mixture over hot buttered toast.

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