Sandwiches A La Americaine

Take about half a pound of cooked spiced beef, two ounces of Gruyere cheese, a teaspoonful of chutney, two ounces of cooked ox-tongue, four ounces of fresh butter, a good dust of coralline pepper, a few drops of Marshall's Carmine; pound altogether till smooth, then rub through a fine hair sieve. Have some thinly-cut brown bread and butter, spread on it a little finely-chopped eschalot and parsley and then the above puree, close another piece of bread over the top, and then stamp out in squares or rounds. Dish up in the usual way on a dishi paper; garnish with little sprigs of raw parsley, and form a border round the edge with little fancy cut pieces of aspic jelly. Serve for ball supper, etc.

Sandwiches A La Bedford

Take some nicely-cut thin bread and butter, sprinkle it with chopped capers, and place on it some filleted anchovies, on the anchovies sprinkle a little cooked chicken or rabbit that is cut up in fine shreds, a little chopped eschalot and raw tarragon and chervil; mask over the top piece of bread and butter with a little Tartare sauce (vol. i.), close the slices together and then stamp out with a plain round cutter, or cut it up into small square pieces about one and a half inches wide. Dish up on a paper, and serve with watercress or small salad in the centre, and garnish round the edge of the sandwiches with some little pieces of hard-boiled egg, each egg being cut into eight portions. Serve for ball supper, evening parties, etc.

Sandwiches With Egg Cream

Take six hard-boiled yolks of eggs, six boned Christiania anchovies, a teaspoonful of French mustard, a dust of coralline pepper, three ounces of fresh butter, a tablespoonful of salad oil and one of thick cream; pound altogether, and when smooth rub through a hair sieve. Take some tin bread cut in slices, butter it well, and sprinkle with grated Parmesan cheese, cover over with another piece of bread and press well together, then stamp or cut out in any nice shapes. Dish up on a paper or napkin, and serve for ball supper, etc.

Sandwiches A La Creme De Volaille

Take some thinly-cut slices of white bread and butter, sprinkle on it a little salt and coralline pepper, and mask over with a thin layer of clotted cream. Take any cooked quenelle meat of chicken or other white meat (that left from a previous meal can be used up for the purpose), cut it into thin slices, and then press it on the bread with the cream, close it in with another slice of the bread and butter; and then press closely together and stamp out or cut up into little squares. Dish up on a paper or napkin, and fill up the centre with any nice salad; serve for ball supper, receptions, etc.

Sandwiches A La Fiane

Take some little sandwich moulds, line them thinly with aspic jelly, ornament them with shreds of red French chilli, white of egg, and picked leaves of chervil, setting these with a little more aspic, partly fill the moulds with some thinly-cut slices of pate de foie gras. Line some more moulds with a plain aspic and fill these up with a puree of chicken or any white meat, let this partly set, then pour a little liquid aspic into the moulds containing the foie gras, and place those containing the chicken to those with the foie gras, then leave till set and firm, and when cold turn out the contents of each pair of moulds by dipping them in hot water, and place each on a fried crouton about the same size as the moulds. Dish up on a cold dish on a paper and garnish here and there with bunches of well-washed cress, and when in season quarters of boiled plover's egg that are sprinkled with a little of Marshall's Coralline Pepper. Serve as a cold entree for dinner, luncheon, or ball supper.