Bretby Sanwiches is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic snack of sliced French rolls filled with slices of roast fowl, shredded lettuce and anchovies. The full recipe is presented here and I hope you enjoy this classic British version of: Bretby Sandwiches.
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This is a classic recipe for a Victorian version of Bretby Sanwiches 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. 360.—BRETBY SANDWICHES.
Cut slices of white bread and butter from French rolls, and between two slices place alternate layers of very thin slices of roast fowl, shred lettuce-leaves, and fillets of anchovies ; dish up on a napkin, and serve.
Cut French rolls into thin slices and butter these. Arrange alternating layers of roast fowl, lettuce and anchovy fillets on top then cover with a second piece of buttered bread.
Arrange attractively on a serving dish, garnish with a little finely-shredded lettuce and serve.
