Home › The Principles of Cookery › Italian Sandwiches

Italian Sandwiches

Beat up the yolk of an egg with nearly a quarter of a pint of cold water, and make with it into a stiff paste a quarter of a pound of baked flour into which two ounces of good butter have been rubbed, an ounce and a half of sifted sugar, and as much cinnamon as will lie on a shilling. Put this paste on a board and roll it out very thin (it should not be quite a quarter of an inch), divide it into strips of an inch in width, and from three to four inches in length. These strips must be first hardened. Put them in a cool, well-ventilated place. In the meantime prepare the following mixture. Beat the whites of three eggs to a froth, with two ounces of powdered loaf sugar. Blanch and pound two ounces of sweet and twelve bitter almonds, mix them with the egg-froth until it is a soft smooth paste, when spread half the strips of paste with the mixture, and cover with the other half. Bake a pale brown. Time, four or five hours to harden, sixteen to eighteen minutes to bake. Probable cost, 1s. 4d.