The Prince's Sandwiches is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic snack of buttered milk roll slices that are filled with a set mix of roast game bird meat, truffle, tongue, salmis sauce and meat glaze. The full recipe is presented here and I hope you enjoy this classic British version of: The Prince's Sandwiches.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of The Prince's Sandwiches that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 363.—THE PRINCES SANDWICH.
Roast a pheasant, partridge, or grouse, and when cold, cut all the meat off, and mince it into very small and neatly-cut squares ; to this add a third proportion of truffle and tongue cut in the same manner, and mix both in some salmis sauce in which there has been incorporated a piece of good glaze ; set this preparation to become cold and firm upon ice, and then let it be cut out in shapes to suit the slices of bread and butter cut from small milk rolls.
Strip the meat from the bird and mince very small. Combine in a bowl with the truffle and tongue. Work the meat glaze into the hot salmis sauce them mix with the meat and truffle mince.
Turn into a loaf tin and place in the refrigerator to chill and harden. Once set, turn the mixture out of the tin and slice. Trim the slices to fit slices of milk rolls that have been buttered. Arrange on a tray and serve.
