Salads, sandwiches, and savouries

kind, laying again on this a slice of cucumber, tomato, lettuce, or watercress, as you please, press the two slices together, and trim and finish as before. It is obvious that any kind of meat pounded may be used in the same way, while, if liked, the mayonnaise may be replaced by any sauce to taste, reduced by rapid boiling with a leaf or two of leaf gelatine to give it cohesion, or if liked mayonnaise collee may be used. (This is made by whisking very gradually a gill of oil into half a pint of just liquid aspic as the latter is beginning to set, adding a little of any flavoured vinegar to taste, with a dust of finely minced fines herbes and a tablespoonful of % cream at the last). Foie Gras Sandwich. — Butter the bread rather sparsely, and lay on half the bread rather thick slices of plain foie gras truff^ cover with the rest of the bread. If pdte is used, spread it on the thinly buttered bread. George Sandwich. — Stamp out rounds of brown or white bread and butter, and sj)read these with white mayonnaise (i.e., mayonnaise made with egg white, lemon juice, and cream, instead of oil, vinegar, and egg yolk), and cover this with shredded chicken and ham or tongue, dusting this again with minced olives, then cover with the rest of the bread, and finish off as usual. Greville Sandwich. — Stamp out the bread and butter as in the j)receding recipe, and spread these rounds with pounded or minced game mixed with capers and tiny fillets of anchovy; press them together, and then mask half with brown and half with white chaufroix and serve when set, garnished with watercress. This decoration can manifestly be applied to all small sandwiches, as can also the practice of brushing the upper side with just liquid aspic and dusting it with lobster coral, coralline pepper, minced parsley, olives, &c., setting these with a drop or two more of aspic jelly. Lobster Sandwich. — Prepare some red or lobster butter by crushing the shell and feelers of a cooked lobster with an ounce or two of butter, till you get it all to a fine paste, adding gradually the coral if at hand, with a good seasoning of salt and coralline pepper, and gradually 2oz. more of butter. Then stir this over a slow fire till it reddens and clears, when you rub it through a fine hair sieve into iced water, on the surface of which it hardens. Now skim it off, melt it again in a warm basin, and work into it four more ounces of fresh butter, and leave it in a cold larder till firm and well coloured. This D 2 is tlie French method of making heurre rouge (which can also be made with prawn, shrimp, or crayfish shells in the same way), but there is a somewhat unconscientious tendency with many cooks to replace this troublesome process by using simply coralhne butter, which, as far as appearance goes, betrays very little difference. Now chop ujd the flesh of the lobster, seasoning it to taste with salt, a few drops of lemon juice or chilli vinegar, mixing it with some mayonnaise, and spread this mixture on brown bread, previously spread with the red butter, and finish off as usual. Shrimps, prawns, or indeed any fish can be used thus.