Page:Hill - Salads, Sandwiches, and Chafing-Dish Dainties.djvu/167
Savory Sandwiches.
well-seasoned chicken stock and let simmer until tender. Mash the livers fine with a wooden spoon and press them through a sieve; season with salt, paprica, mustard, or a dash of curry powder. Press into a cup, pour melted butter over the top, and set away in a cool place. When ready to serve, remove the butter and prepare the sandwiches after the usual manner.
Chicken Rolls.
Ingredients.
- 4 ounces from the breast of chicken (½ a cup).
- 4 ounces of braised tongue.
- ½ a teaspoonful of celery salt.
- A few grains of cayenne.
- 1 teaspoonful of anchovy paste.
- 4 tablespoonfuls of mayonnaise or boiled dressing.
Method.—Chop the meat and pound to a paste in a mortar; add the seasonings and mix well. Remove the crust from a loaf of moist bread; cut in very thin slices, trim each slice into a rectangular shape, spread lightly with soft butter and then with the mixture. Roll the slices and tie them with ribbon. Omit the anchovy paste, if desired.
Epicurean Sandwiches.
Cream four tablespoonfuls of butter and one teaspoonful of mustard. Press the yolks of four hard-boiled eggs through a sieve and add them to the butter and mustard. Then add four boned anchovies, four small pickles, a teaspoonful of chives and a sprig of tarragon, chopped together until fine. Cut stale bread in fingers or other
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