Cookery for every household

Chop the eggs, and add the shrimps cut in small pieces, season to taste, and add the butter melted or the cream. Mix well together. Split some finger-shaped rolls, put a good teaspoonful of the mixture into each, and close them up. Note. — A little mayonnaise sauce may be used instead of the cream or butter, and chopped salmon or sardines may take the place of the shrimps. 2458. Foie-gras Sandwiches Foie gras. Butter. Thin milk biscuits. Any trimmings of foie gras may be used for these. Pound them in a basin or mortar with some butter and any extra seasoning that maybe necessary. Spread this mixture between small thin milk biscuits, and serve garnished with small cress or parsley, or with nasturtium flowers. Note. — A puree of foie gras (sold ready prepared) may be used if no scraps of the real foie gras are available, and bread and butter may be used instead of biscuits. 2459. Game Sandwiches 3 or 4 table-sps. cooked game. A little brown sauce. 1 tea-sp. red-currant jelly. Brown or white bread and butter. Take the remains of cold roast game, remove from them all skin and bone, and put them through the mincing machine. Put the mince into a basin, add the red-currant or any other sharp jelly, and enough good brown sauce to moisten and bind all together, adding more seasoning if necessary. Spread a layer of this mixture between thin slices of brown or white bread and butter. Press together, trim and cut in shape. Garnish with parsley or cress. Note. — A layer of finely-shred lettuce or small cress may be added if desired. 2460. Ham Sandwiches Cooked ham. Mustard. Bread and butter. The ham should be thinly sliced and then cut in convenient sized pieces free from rust. Lay these pieces between slices of bread and butter that have been lightly spread with mustard. Arrange the ham in such a way that there is an equal distribution of lean and fat. Press together, and trim if necessary. If the ham is very scrappy, it may be better to mince it ; it may then be moistened with a little chutney or tomato ketchup. This chopped ham mixture is very good in toast sandwiches. 2461. Lettuce Sandwiches Crisp lettuce. I White bread. Maitre d’hotel butter. Take the crisp inside part of a lettuce, trim and wash it quickly, and dry it lightly in a clean towel. Then cut it in fine shreds, removing any hard stalk. Spread thin slices of bread with maitre d’hotel butter (Recipe 770), and make sandwiches with the shred lettuce between. Press well together, trim and cut in shape with a very sharp knife. Serve garnished with a little of the shred lettuce. Note. — Plain butter or other kinds of savoury butter may be used instead of maitre d’hotel butter. Other green salads may be used in the same way. 2463. Nasturtium Sandwiches Nasturtium flowers. | Brown or white bread Cream cheese. I and butter. Make neat little sandwiches of brown or white bread and butter and a layer of cream cheese, and put a few nasturtium flower petals into each. Garnish them with nasturtium leaves and one or two of the flowers. The cheese may be omitted, and simply bread and butter used with the nasturtium petals. These sandwiches are very delicate and delicious, and can either be served as an accompaniment to a salad or at afternoon teas. 2464. Olive Sandwiches Olives. Celery. Cream cheese. Bread and butter.