Sandwiches A La Royale

Bone a cooked lobster, and chop it up very fine, put aside the coral, chop up fine half a pound of picked shrimps, rub four hard-boiled yolks of egg through a wire sieve; cleanse a handful of small salad - mustard and cress preferable; cut thin slices of bread and butter from a stale brown loaf, from which the crust has been removed. Lightly sprinkle some of the slices with the small salad, then with a little yolk of the egg and chopped shrimps and lobster. On these place slices of the plain bread and butter, and press them well together, using the smooth crust from the brown loaf for the purpose, which will press them evenly; take a plain round cutter, about the size of half-a-crown, and stamp out the sandwiches in little rounds, then mask them on the top with a little chaudfroid sauce, made as follows: - Put half a pint of aspic jelly, while liquid, into a stewpan with a quarter of a pint of Mayonnaise sauce (vol. i.), a teaspoonful of tarragon vinegar, and a few drops of Marshall's Liquid Carmine, mix together and pass through the tammy, and use when cooling. Garnish the top of each sandwich with a little of the chopped lobster, parsley and coral, first rubbing the latter through a wire sieve; let the chaudfroid set, and then arrange the sandwiches in a pile on a little of the small salad; garnish round the base of the pile with stamped small shapes of the aspic jelly. The quantity given will make about forty to fifty sandwiches, according to the size cut, and will be found very nice as a savoury, or for receptions or ball suppers.

Sandwiches A La Victoria

Cut some white bread in thin slices and butter them well, then mask some with a chicken puree prepared as below, place a slice of the plain bread and butter on the top of this and press well together. When all the slices have been thus prepared, mask over the top of each with a thin layer of the same chicken puree, and with a plain round cutter stamp out in rounds about two and a half inches in diameter, and then cut them into half-moon shapes. Mask each sandwich over with a white Chaudfroid (vol. i.), resting them on a broad palette knife during the process, then garnish each of them across in three divisions alternately with chopped and pressed parsley, chopped tongue, and hard-boiled yolk of egg that has been passed through a wire sieve; set this garnish by sprinkling a few drops of aspic jelly over it, then dish up on a dish-paper as in engraving, placing in the centre some well-washed small salad and garnishing round the outside of the sandwiches with little blocks of aspic jelly, and place round the jelly at regular intervals some little bunches of the hard-boiled yolk of egg and a little chopped parsley, and serve for a luncheon or second-course dish, or for evening parties or ball supper.

Puree Of Chicken For Sandwiches A La Victoria

Pound together into a paste half a pound of cooked chicken with -two ounces of butter, a little salt and white pepper, a dust of Marshall's Coralline Pepper, a tablespoonful of thick cream, one and a half tablespoonfuls of Bechamel sauce (vol. i.), a dessertspoonful of tarragon and the same of chilli vinegar, and rub through a wire sieve.

Sandwiches With Watercress And Eggs

Cut some thin slices of white bread and butter, the bread being a day old, sprinkle on the bread some crisp fresh leaves of watercress, a little salt, and if liked a little finely-chopped eschalot. Have some hard-boiled yolk of egg rubbed through a wire sieve and put a thick layer on the cress, close over it another piece of the bread and butter and press together; then cut up into small squares and dish up en couronne on a paper or folded napkin, and fill up the centre with a bunch of fresh crisp watercress that is seasoned with a little salad oil and salt, and serve for ball supper, etc.