Sandwiches. Very Fine

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Take half a pound of nice sweet butter, three tablespoonfuls of mixed mustard, the same of sweet oil, a little salt, pepper and the yolk of an egg. Put it over the fire and stir till it thickens; set it by to cool and chop fine some tongue or boiled ham. Cut the bread thin, then spread on the dressing and over it put a layer of ham or tongue. Press the slices of bread hard together, trim the edges and garnish with curled parsley.