Page:Hill - Salads, Sandwiches, and Chafing-Dish Dainties.djvu/168

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Sandwiches.

fanciful shapes, and spread with the mixture. Press two pieces together.

Sardine or Anchovy Sandwiches with Canapes.

Pound the flesh of the fish with the sifted yolks of two hard cooked eggs, in a wooden bowl, to a smooth paste. Season with paprica, chopped pimentos, and truffles; add one-fourth the bulk of thick cream beaten firm and salt and paprica as needed. Use for sandwiches. Garnish the plate of sandwiches with three or four canapes. For these toast the halves of Boston crackers; when cold spread with the fish-mixture, rounding it slightly to a dome shape; make smooth with a silver knife, and draw the knife through the center of the surface to make a design; fill this with chopped truffles and set a few bits of pimento on the edge.

Lobster Fingers.

Chop lobster meat very fine; season to taste with French dressing. Cut the bread in pieces about four inches long and an inch and a half wide. Finish as usual. Garnish with parsley and the slender feelers of the lobster.

Tower of Babel.

Pile a variety of sandwiches in form of a pyramid (use bread of different colors). Arrange a garnish of parsley and radish rosebuds around the base,

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