Sandwiches A La Maryland

Take some thinly-cut white bread and butter, sprinkle over it some finely-cut shreds of crisp well-washed lettuce, a little coralline pepper, and pulled cooked crab; here and there place some appetit sild and some sliced or finely-shredded French gherkin, a little shredded raw green tarragon and chervil; sprinkle over these a little salad oil and tarragon vinegar, place another slice of buttered bread on the top and press well together; cut up into little square pieces, and dish up en couronne on a dish-paper, and pile up in the centre some quarters of hard-boiled eggs that are arranged prettily amongst some nice flaky pieces of crisp lettuce, then sprinkle here and there with finely-shredded French red chillies. These sandwiches are nice to serve for high teas, ball suppers, luncheon parties, or after theatre, etc.

Sandwiches A La Parisienne

Take a quarter of a pound of cooked lean ham, three hard-boiled eggs, two ounces of white meat, chicken or rabbit, etc., a quarter of a pound of cooked game or poultry livers, two ounces of grated Parmesan cheese, a good dust of coralline pepper, a quarter of a pound of good butter, a quarter-pint of very thick cream, one tablespoonful of sherry; pound all together till smooth, then rub through a sieve. Have some bread buttered and masked with a little finely-chopped raw green parsley, and then spread a layer of the prepared puree on the top, close over with another piece of buttered bread, and then stamp out in rounds about two inches wide. Dish up en couronne on a paper or napkin, and serve for ball supper, luncheon, etc.

Sandwiches A La Portugaise

Take half a pound of cooked game or poultry, two pounded eschalots, two tablespoonfuls of thick Espagnol sauce (vol. i.), a dust of coralline pepper, two ounces of fat and lean cooked ham, a teaspoonful of warm glaze, three ounces of fresh butter; pound till smooth and mix with a few drops of Marshall's Carmine and the juice of one lemon, rub through a wire sieve, and then use. Take some brown bread and butter, cut as usual, and then spread some of the mixture on it, close together with another piece of bread and butter, then stamp out with a plain round cutter or cut into square pieces, dish upon a bed of lettuce, and garnish the centre with a salad of plainly-cooked beetroot mixed with oil and tarragon vinegar. Use for ball supper, luncheon, evening parties, etc.

Sandwiches A La Romaine

Take half a pound of cold cooked chicken, two ounces of grated Gruyere cheese, a teaspoonful of French mustard, a saltspoonful of mixed English mustard, three ounces of butter, a pinch of salt and coralline pepper, two large tablespoonfuls of thick cream; pound till smooth, then rub through a wire sieve and spread on some thinly-cut bread that is thinly spread with Anchovy butter (vol. i.); stamp out with a plain round cutter, and then dish up en couronne on a dish-paper or napkin. Use for ball supper, evening parties, etc.