The Dudley book of cookery and household recipes

Boil hard six new-laid eggs. When cold break away the shells and pound the eggs with four ounces of fresh butter — adding salt and pepper. Pass through a coarse sieve and lay thickly between sandwiches of bread and butter, $ CHICKEN OR GAME SANDWICHES Take the white meat from a chicken or any kind of game. Pound in a mortar till very fine and smooth. Add four ounces of fresh butter, six white peppercorns, salt and pepper and a grate of nutmeg, pass through a sieve and use for sandwiches. ¥ SANDWICH rriAKE equal quantities of butter and grated cheese and a little mustard to taste. Beat them in a marble mortar in a uniform mass. Spread this mixture upon slices of white bread, then put on slices of ham ctit as thin as possible (or any other meat), cover with another piece of bread and cut into mouthfuls. The bread of these should be cut very thin. ANCHOVY SANDWICHES Take two ounces of butter and a teaspoonful of anchovy paste. Mix well together and put on bread as for sandwiches. New bread cut very thin. SHRIMP SANDWICHES CUT very thin French bread into diamond-shaped sandwiches and butter. Pound fresh shrimps in a mortar with a little butter, flavour with salt and pepper. Put inside the bread and butter and serve with watercress. MAYONNAISE STUFFING FOR ROLLS Mince the breast of a chicken and a little tongue or ham into fine dice, also some cress or lettuce finely shredded. Take two tablespoonsful of mayonnaise sauce and three or four tablespoonsful of thick whipped cream. Mix them gently together, adding the minced meat and the cress. Take a spoon and fill the rolls, replacing the piece of the crust on the top as a lid. Rolls can also be stuffed with potted meat of game, chicken, &c., or with foie gras instead of the mayonnaise if preferred. RIZ A RIZOT PUT half a pound of Carolina rice in a saucepan with one ounce of butter and a chopped onion. Stir it continually on the fire until it becomes a very light golden brown. Season it with salt and pepper (and, if liked, a small spoonful of puree of tomato). Moisten the rice with half a pint of consomme. Cook in a covered dish in the oven for thirty-five minutes. Just before serving stir the rice lightly with a fork, adding several small pieces of butter to make it moist and brilliant. GNIOCCHI Make a paste of a quarter of a pound of flour, quarter of a pound of butter, four eggs, and sufficient water to make it of the consistency of puff paste. Cut into small pieces the size of olives, then blanch them in boiling water, drain them very dry, place them in a souffle dish and sprinkle them with grated Parmesan cheese. Add sufficient brown sauce to cover them and put them into a gentle oven for twenty minutes. Then serve. SPAGHETTI A LA NAPOLITAINE