Page:Hill - Salads, Sandwiches, and Chafing-Dish Dainties.djvu/165

and mix together thoroughly. Remove the crust from a fresh, moist loaf of bread, cut in thin slices, spread each slice very delicately with butter and the caviare mixture, roll up in a roll and tie with ribbon one-fourth an inch wide, or pin with Chinese toothpicks. The bread should not be more than twelve hours old. If fear be lest the bread will not be sufficiently moist to roll, wrap the loaf, when taken from the oven, in a damp cloth and then in a dry one; keep in this fashion until ready for use.

Slightly butter thin slices of bread; moisten fine-chopped olives with mayonnaise dressing and spread upon the buttered slices; spread other slices with Neufchatel, or any cream cheese, and press together in pairs.

Sauté the caps of half a pound of mushrooms in a little butter about five minutes, adding half a sliced onion if desired. Cover with highly seasoned stock and let simmer until very tender; chop and press through a sieve, and, if very moist, reduce to the consistency of a thick purée. Add an equal quantity of lobster meat pounded smooth in a mortar. Season to taste with salt, pepper, lemon juice and, if desired, tomato catsup. When cool use as any filling.