1936 The Artistry of Mixing Drinks by Frank Meier

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CHICKEN & HAM Chop up cooked Chicken and half the amount of cooked Ham, add a little very finely chopped parsley, moisten with a little fresh cream, season to taste and spread between buttered slices of white or brown bread. CLUB Split a thick hot toast, butter, fill with four small slices of grill ed Bacon, white Chicken meat,chopped Lettuce a la mayonnaise, slices of Tomatoes, salt and pepper and sandwich, heat slightly in oven or under grill. CRAB Mash up some Crab meat, moisten with salad dressing, season to taste and put between buttered slices of white or brown DEVILLED TOAST Mix a tablespoon of butter with a teaspoon of English and French mustard. Chutney, Curry powder, Cayenne, Lemon juice and a little salt, spread on toast and heat in oven or under grill. EGG & LETTUCE Chop up a hard-boiled Egg, enough Lettuce for 2 sandwiches, moisten with Mayonnaise, season to taste and use between buttered slices of white bread. EGG & WATERCRESS Chop up a hard-boiled Egg and enough Cress for 2 sandwiches, moisten with salad dressing, add salt to suit taste and use between buttered slices of white or brown bread. Cucumber sliced, or chopped Tomato may replace Watercress. bread, adding a few very thin slices of Cucumber. Lobster or Shrimp may be used to replace Crab meat. CRAB & EGG: see Shrimp & Egg.

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