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Adelaide Sandwiches


Serving Size : 4

8 ounces chicken and ham, cooked, diced or
8 ounces tongue and chicken, cooked, diced
2 heaped tablespoon butter
1 heaped tablespoon grated Parmesan
4 slices crustless bread
4 tablespoons cooking oil

SAUCE
1 tablespoon flour
1 heaped tablespoon butter
1 teaspoon curry paste
1/2 pint warm milk

Melt 1 tablespoon butter for the sauce; stir in flour. Add warm milk, stirring constantly. Season to taste. Add curry paste, chopped chicken, ham. Melt 1 tablespoon 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 tablespoon butter with cheese, spread over sandwiches. Brown under the grill.

NOTE:
This is a comparatively recent recipe from 1876 for using up leftover meats. Anchovies can be substituted for the chicken.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.