Chicken Puree For Sandwiches A La Fiane

Take for six to eight moulds four ounces of cooked chicken, half a gill of strong chicken stock, one ounce of butter, two tablespoonfuls of cream, a pinch of salt and white pepper, and a dessertspoonful of Bechamel sauce (vol. i.); pound till smooth, then mix with one and a half gills of cool aspic jelly, tammy, or rub through a fine hair sieve, and use when beginning to set, so as to allow the two mixtures to join together.

Sandwiches A La Francaise

Toast some thin slices of bread, and mask them on one side with Lax puree (vol. i. page 35). Have some yolk of egg passed through a wire sieve, and sprinkle this on to the toast with a little shredded chicken or game, a little finely-chopped capers and a little chopped tarragon; place another slice of toast on the top of this, press them together, and cut in little squares; mask these with lax puree, sprinkle with a little chopped capers and the hard-boiled yolk of egg, and with a forcing bag and fancy pipe arrange a little of the lax puree on the top of each. Dish up on a dish-paper with a little small salad or watercress, and serve for luncheon, ball supper, etc.

Lobster Sandwiches A La Francaise

Cut some bread and butter and mask it with finely-shredded lettuce, take the meat from a cooked lobster and have it chopped fine with six or eight boned Christiania anchovies, and put a layer of the lobster on the lettuce; sprinkle it slightly with a little tarragon and chilli vinegar and a little salad oil, cover with another piece of bread and butter, press together; then cut up in any nice shapes, and serve on a dish-paper or napkin for ball supper, luncheon, etc.

Sandwiches A La Greville

Take any kind of cold meat, such as beef or mutton, and to each half-pound add six washed and boned anchovies, six turned olives, a teaspoonful of French capers, a tiny dust of cayenne, and two fillets of marinaded herrings; pound these all together till quite smooth, then rub through a wire sieve. Cut some thin slices of brown bread, butter them well, and spread half of them with the prepared puree; sprinkle these over entirely with hard-boiled yolk of egg that has been rubbed through a wire sieve; place on top of this another slice of the bread and butter, press them well together, and stamp out with a plain round cutter about one and a half inches in diameter, then mask them with brown Chaudfroid (vol.. i.) and white Chaudfroid (vol. i.), making the half of each white and the other half brown; glaze this over with a little cool aspic jelly, and dish up en couronne on a dish-paper on a plate or dish. Serve with any nice, crisp, well-washed salad in the centre, garnish here and there round the dish with little bunches of hard-boiled white of egg that has been rubbed through a wire sieve, sprinkle lightly on the egg some lobster coral or chopped tongue and ham, and serve for any cold collation or for a ball supper, etc. The quantities given above are sufficient for about thirty-six sandwiches.