Sandwiches A L'indienne

Take eight ounces of cooked white meat, the strained juice of two lemons, three hard-boiled yolks of eggs, a pinch of salt, a teaspoonful of chutney, a saltspoonful of curry powder, two ounces of lean cooked ham, two ounces of cooked Patna rice (as for curry), a teaspoonful of Liebig Company's Extract of Meat; pound together till smooth, add a gill of thick cream, then rub through a sieve and use. Take some thinly-cut white bread and butter, mask it over with the prepared puree, and press on it another plain slice, then stamp out or cut in any fancy shapes. Dish on a paper in the usual way, and serve, with some nice crisp lettuce salad in the centre, and use for ball suppers, evening parties, etc. Meat can be used in the place of the chicken.

Sandwiches A La Joinville

Take six bearded sauce oysters, four or five pieces of eel (as prepared in bottle), remove the meat from the bone, six Christiania anchovies, four hard-boiled yolks of eggs, four ounces of good butter, a dust of coralline pepper, two tablespoonfuls of thick cream; pound together till smooth, then rub through a hair sieve and mix with a teaspoonful of raw chopped parsley, two ounces of chopped lax, one finely-chopped eschalot, and one French gherkin chopped fine. Take some thinly-cut bread and butter and spread the puree on it, close over with another piece of bread, stamp out, and dish up on a paper in the usual way, and garnish the centre with any nice salad. Use for ball supper, etc.

Sandwiches A La Louise

Take some thin slices of stale bread, butter them, then spread them over with egg puree, as below, and on the egg place a layer of washed and boned anchovies, and then a sprinkling of small salad; close this over with another slice of bread and butter, pressing well together, and with a plain round cutter stamp out into rounds about two inches in diameter. Mask over with sauce, as below, taking care the sauce is used when cooling, and sprinkle each with a little lobster coral or coralline pepper and chopped Spanish olive. Dish on a paper on a plate, and garnish round with little bunches of picked fresh salad and little blocks of aspic jelly, and in the centre arrange layers of hard-boiled yolk and white of egg that have been passed through a wire sieve, and some chopped cooked beetroot.

Egg Puree For Sandwiches A La Louise

Take four hard-boiled yolks of eggs, two ounces of good butter, one tablespoonful of Bechamel sauce, a dust of coralline pepper, six raw bearded oysters; pound till smooth, then rub through a fine hair sieve, and use.

Sauce For Sandwiches A La Louise

Take half a pint of aspic jelly, a tablespoonful of thick Mayonnaise sauce, a teaspoonful of anchovy essence, a tablespoonful of thick cream, three or four sheets of Marshall's Leaf Gelatine; when dissolved wring through a tammy, and use.