Evening star. [volume], August 12, 1962, Page 10, Image 134

About Evening star. [volume] (Washington, D.C.) 1854-1972

Image provided by: Library of Congress, Washington, DC

                
T Z" Z* FOONEWS
Big Yearfor -
x ■ ,«dlr
Today, CAere’a a A?ro so everybody* taste. Our Food Editor gives you new party concoctions
and three “heroines” designed for adventurous teen-age appetites Ak|
By CLEMENTINE PADDLEFORD This Week Food Editor
Th. kincsizb SANDWICH is the "party hero” of
the summer particularly with the ever-hungry
teen-age set. The bigger the better is the sandwich
trend. Not like Dagwood’s multi-deckers, but sand
wich loaves of giant site. A modern sandwich may
be a meal for two or a meal for 20.
The big sandwich started out in a humble way
as a workman’s lunch to be ordered from the local
Italian grocer. It is claimed that the first hero was
called a Po’ Boy and made not by the French but by
the Italians on the edge of the Vieux Carre in New
Orleans. That was over 50 years ago. This was a
long loaf of French bread sliced lengthwise into
halves and buttered north to south, then filled with
variety: ham, salami, Italian sausage, lettuce, onion
and olive oil as the firm foundation. A special fillip
might be added on request.
The loaf sandwich
The loaf sandwich showed up next on New
York’s East Side. Small Italian groceries began
making crusty Italian loaf sandwiches for school
kids and workmen.
The big sandwiches began gain
ing in social stature when Reuben’s
Restaurant, one of New York’s smart
late-into-the-night places started the
fad of the celebrity sandwich —mid-
night supper in a loaf of bread.
Each sandwich was named for a
celebrity of the day, and still is.
These were of a size to equal the
"jambon sandwich” which tourists
were discovering in the Paris boule
vard cases. The Parisian jambon
10
sns likely the original sandwich monarch, fashioned
with regal grandeur from foot-long halves of French
bread and filled with a mountain of ham, liberally
smeared with good French mustard. These were to
be washed down with a pail of blond beer.
A refined edition of the French meal in a loaf is
Pain Baignade, this to be served as a home luncheon
with red wine and soda. Fruit and cheese for des
sert. Take a round loaf of hearth bread and cut
crosswise into two circles. Both halves are buttered
well on the cut side, the butter being softened
slightly with cream. Sprinkle the bottom half with
finely cut parsley. Over this arrange sliced salami,
bologna, any cold meat. Pile on thick slices of
onion and tomato. Add lettuce, anchovy fillets,
hard cooked egg slices and sliced radishes. Pop on
the cover and skewer to avoid a "landslide.” Let
stand for two hours in the refrigerator and cut to
serve in wedge shape.
The lip does not exist which could be thrown
over the newest hero, one I met
?>yy|
Hk > J
Hunger disappears with
prise-winning Po’ Boys
Home luncheon
recently in New York Qty. An
Italian grocery, long in the hero
business, is baking six-foot loaves
for party sandwiches; these when
filled serve 25 people. The loaves .
are split and filled as the smaller
ones, with a vast mountain of edi
bles: salami, sausages, cheese,
Prosciutto ham or other cold cuts.
This is lubricated with a tangy sauce
and garnished with sliced tomatoes
and roast peppers. But you can
have the same fun with several of the 12-to-15-inch
loaves of Italian or French bread.
Recently the "heroine” has made her debut
more dainty in style, not so big as a hero. One,
"Tall Glamorizer,” has been created by a New York
caterer to serve as an hors d’oeuvre sandwich. It is
made round, with bread white and whole wheat,
layered as a cake. Or, if you prefer, all pumper
nickel. The bread layers are fitted together for a
circular effect, as a dressmaker would use gores to
make a circular skirt. The loaf is layered with
various fillings according to whim. There might be
chopped egg yolk for one layer, chopped white of
egg for another, perhaps a third of caviar. Either
meat or fish may be used for sandwiching. Chopped
ham would be good, or chopped hard cooked eggs
combined with pimiento. Over all, a frosting of
cream cheese seasoned with horseradish, onion
juice and Worcestershire sauce. A top flower
decoration is made from a radish, pickle slices and
cuts of pimiento. A "cake” eight inches across will
serve ten generous portions. Place on buffet table
and let each guest cut to his appetite she.
New “heroic” ideas
Here are "heroines” three. Your teen-agers
will think of many more ways to vary the fillings of
a Hamburger Built for Two than we can suggest
here. But the basic idea is simple —fun hamburg
ers served on oversize rolls made from a roll mix.
This Mexican Po* Boy Sandwich was a prize
winner in the Fifth Annual National Sandwich
TURN THB PAOB FOR RBCIPBS
THIS WEEK Moqozlik / A»s><t II IM2