| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Scottish | Scottish | 4 | servings |
INGREDIENTS
| 8 | oz | Chicken and ham; cooked, diced or |
| 8 | oz | Tongue and chicken; cooked, diced |
| 2 | Heaped tbsps butter | |
| 1 | Heaped tbsp grated Parmesan | |
| 4 | sl | Crustless bread |
| 4 | tb | Cooking oil |
| 1 | tb | Flour |
| 1 | Heaped tbsp butter | |
| 1 | ts | Curry paste |
| 1/2 | pt | Warm milk |
INSTRUCTIONS
SAUCE Melt 1 tbsp butter for the sauce; stir in flour. Add warm milk, stirring constantly. Season to taste. Add curry paste, chopped chicken, ham. Melt 1 tbsp butter and oil; fry bread slices on one side only. Put chicken mixture between two sets of slices; fried sides on the outside. Rub remaining 1 tbsp butter with cheese, spread over sandwiches. Brown under the grill. Converted by MC_Buster. NOTES : This is a comparatively recent recipe from 1876 for using up leftover meats. Anchovies can be substituted for the chicken. Converted by MM_Buster v2.0l.
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