Salads, sandwiches, and savouries

Mirabeau Sandwich. — Mince lightly together half a pint of picked shrimps, six or eight bearded oysters, five or six thinly sliced cooked truffles, and twothirds of a pint of cold cooked potatoes cut into tiny dice, and season this all with pepper, salt, and a little oil and lemon juice, and leave on ice till wanted. Then spread some brown bread rather thickly with mayonnaise, and spread half with the above mixture, covering these slices in the usual way. Trim and serve garnished with mustard and cress. Little rolls filled with this mixture are excellent, whilst little boat-shaped moulds of crisp anchovy pastry thus filled make a dehcious savoury under the I names of Petits pains fourres d la Mirabeau or Canots d la Mirabeau. New York Sandwich. — Into half a pint of very rich mayonnaise work gradually twenty -four oysters ; bearded and minced, and seasoned with their own v liquor, a little lemon juice, and some coralline Tr”' pepper, Now slice down some one- day old French rolls, and butter these sparingly ; then spread with the above on half, covering down with the rest. Northern Sandwich. — Pick the flesh from a cold cooked Finnon haddock, mince it, then pound it with one-third its bulk of fresh butter and quarter its bulk of anchovy paste. Stir this all over the fire, seasoning it to taste with salt, pepper, and minced parsley till blended, then leave till cold. Lightly toast some bread and split it, butter the inner side, spread with the cold haddock mixture, and finish off as usual. Olive Sandivich. — Stone and mince the contents of a bottle of French olives, season with white pepper, pound to a smooth paste, and spread this on some bread and butter, covering it with more plain bread and butter ; or spread the remaining slices with potted meat of any kind worked up with cream or creamed butter and press together. Pickle Sandwich. — Slice some pickles lengthways and spread bread and butter with them, lay over this thin slices of cold cooked veal or pork, and cover with plain bread and butter as usual. Pompadour Sandwich. — Rub up some nice potted game, foie gras, &c., with whipped cream or creamed butter, season to taste, and spread on rounds of white bread and butter, press together, and mask each sandwich differently with red, white, yellow, or green mayonnaise aspic. Prince George’s Sandwich. — Mince together finely any cold game with a truffle or two, or some cooked S8 mushrooms, and a few dice of jDate de foie gras, mixing it all with very rich and much reduced game or salmi sauce, and spread on sliced and buttered Vienna bread and finish off as usual. Prince of Wales’s Sandwich. — Mince not too finely some ham, filleted anchovies, truffles and gherkins, seasoning them all with oil, vinegar, &c. Scoop the crumb from some tiny rolls, spread these inside with rich mayonnaise, fill with the mixtm*e, and replace the piece cut off, pressing it in well.