Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenSandwiches - Monte Cristo Sandwiches
Famous Authors (View All Authors)
Sandwiches - Monte Cristo Sandwiches Post by :The_OnUp_Source Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3274

Click below to download : Sandwiches - Monte Cristo Sandwiches (Format : PDF)

Sandwiches - Monte Cristo Sandwiches

Mont Cristo Sandwich is served with a fruit compote (a mixture of fresh and canned fruit) and currant jelly sauce. First prepare these two, then make the batter. While it is chilling, put together the sandwiches. When the sandwiches are fried, the complete service is ready.

Currant Jelly Sauce:
2/3 cup currant jelly
1 Tablespoon water
1 Tablespoon half and half

Combine jelly, water and half and half in blender and mix until smooth. Makes about about 3/4 cup.

Fruit Compote:
Combine your favorite fresh and canned fruits and chill well; plan 1/2 cup per person.

2/3 cup water
1 small egg
1/2 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon yellow food coloring
2/3 cup all purpose flour
1 3/4 teaspoons baking powder

Place water, egg, salt and pepper and food coloring in a bowl and using an electric mixer, mix well at low speed. Add flour and baking powder and mix until batter is smooth; chill. Makes enough for 4.

8 slices white bread
4 slices (1 ounce each) turkey roll
4 slices (1 ounce each) Swiss cheese
4 slices (1 ounce each) Pullman ham

Make 4 sandwiches, putting cheese between ham and turkey. Cut into fourths and put a toothpick through each quarter.

Final Preparation:
vegetable oil for frying
confectioners' sugar

Heat about 6 inches of oil to 340 degrees in a fryer. Dip sandwiches in batter to cover all surfaces. Deep fry sandwiches until golden brown, turning as needed. Remove from oil, take out toothpickes, sprinkle sandwiches with confectioners' sugar.

Serve with fruit compote and currant jelly sauce.

Yield: 4 servings

If you like this book please share to your friends :

Sandwiches - Monte Cristo Sandwiches By Queen Bee Sandwiches - Monte Cristo Sandwiches By Queen Bee

Sandwiches - Monte Cristo Sandwiches By Queen Bee
6 turkey slices -- cooked 6 Swiss cheese slices -- thin 6 ham slices, extra lean -- thin 12 bread slices Batter: 1 1/2 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon salt 1 1/3 cups water 1 large egg vegetable oil powdered sugar Place slice each of turkey, cheese, then ham on 6 slices of bread. Use a good bread that is not too thin. Top with remaining bread slices. Cut sandwiches into quarters; hold sandwiches together with wooden toothpicks. Dip quarters into batter. Fry in hot oil until golden brown. Remove

Sandwiches - Emeril's Monte Cristo Sandwiches - Emeril's Monte Cristo

Sandwiches - Emeril's Monte Cristo
8 slices of brioche bread (about 1/4-inch thick) 1/4 cup unsalted butter, softened 1/2 cup Creole or whole grain mustard 16 thin slices of Capacola sausage 12 thin slices of Swiss cheese 2 large eggs 1/4 cup heavy cream Salt Freshly ground black pepper 2 medium yellow onions, (marinated in hot sauce, dredged in flour and fried until golden brown and seasoned with Essence) Preheat the griddle. Brush one side of each piece of broiche with butter. Spread the other half with mustard. On four slices of bread, mustard side up, lay a piece of cheese. Place two slices of