| 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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