Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two slices of bread-and-butter
- two slices of thin bread-and-butter
- two slices of bread together
- a pint of fresh button mushrooms
- a pinch of thyme
- a teaspoonful of finely chopped blanched parsley
- pepper
- salt
- thyme
- parsley
Directions
wiches are very cool and refreshing, and make a most agreeable supper after a hot and crowded ball-room. If you wish to have them look pretty, pile them up in the centre of a silver dish, and place a few ripe red tomatoes round the base on some bright green parsley. Place the dish in an ice-chest for an hour before it is eaten.
Mustard and Cress Sandwiches.— Place well-washed and dried mustard and cress between two slices of bread-and-butter, and trim the edges. It is best to pepper and salt the bread- and-butter first. Pile up the sandwiches on a silver dish, and sprinkle some loose mustard and cress round the base.
Egg Sandwiches.— Cut some hard-boiled eggs into very thin slices ; season them with pepper and salt, and place them between two slices of thin bread-and-butter; cut the sand- wiches into triangles or squares, pile them up in a silver dish, place plenty of fresh green parsley round the base of the dish, and place some hard-boiled eggs, cut in halves, on the parsley, which will show what the sandwiches are com- posed of.
Indian Sandwiches.— These are exactly similar to the above, with the addition that the slices of hard-boiled eggs are seasoned with a little curry-powder. If hard-boiled eggs in halves are placed round the base of the dish, each half-egg should be sprinkled with curry-powder in order to show what the sandwiches are.
Mushroom Sandwiches.— Take a pint of fresh button mushrooms, peel them, and throw them into lemon-juice and water, in order to preserve theit colour; or else take the contents of a tin of mushrooms, chop them up and stew them in a frying-pan very gently with a little butter, pepper, salt, a pinch of thyme, and the juice of a whole lemon to every pint of mushrooms. When tender, rub the mixture through a wire sieve while the butter is warm and the mixture moist. Add a teaspoonful of finely chopped blanched parsley, spread this mixture while still warm on a thin slice of bread, and cover it over with another thin slice of bread, and press the two slices of bread together. When the mixture gets quite cold, the butter will set and the sandwich'BS get quite firm.