Recipe or source entry
Bretby Sandwiches
Cut slices of white bread and butter from French rolls, and between two slices place alternate layers of very thin slices of roast fowl, shred lettuce-leaves, and fillets of anchovies; dish up on a napkin, and serve.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter06/bretby-sandwich.html- Legacy revision
8531e8373e9b- Source checksum
3ab30e76d0bf713cfb568352bce4b8d458520061c89137797b8883d65d19e5c8- Legacy text checksum
17f7cef460ff974dc9ea542a66ea37a878afe4e7c4feeeda61e2025473051cba
Cite this page
Bretby Sandwiches. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter06/bretby-sandwich.html