2474.—GRUYÈRE CHEESE SANDWICHES.
Ingredients.—Gruyère cheese, white bread, butter, French mustard, Krona pepper, white pepper.
Method.—Cut thin slices of bread and butter, spread them lightly with French mustard, cover with thinly-sliced or grated Gruyère cheese, and season with the 2 kinds of pepper. Cover with more bread and butter, press firmly together, trim off the crusts, and cut into square, triangular, or finger-shaped pieces.
Ingredients.—4 ozs. of finely-chopped lean cooked ham, 2 ozs. of butter, 1 tablespoonful of thick cream, pepper, cayenne.
Method.—Pound the ham in a mortar until smooth, adding gradually a little butter. Pass through a fine sieve, work in the cream and the rest of the butter, season to taste, and use as required.
Ingredients.—4 ozs. of fresh butter, 1 teaspoonful of made mustard, salt.
Method.—Beat the butter to a cream, then mix in the mustard, and add salt to taste.
Ingredients.—Olives, cream, pepper, thin slices of bread and butter.
Method.—Stone, chop and pound the olives finely, adding a little cream from time to time. Season to taste with pepper, pass through a fine sieve, and spread rather thickly on bread and butter. Cover with slices of bread and butter, press firmly, trim away the crusts, and divide them into triangles or squares. Serve garnished with cress or parsley.
Time.—1 hour. Average Cost.—1s. to 1s. 3d. for one small dish. Seasonable at any time.
2478.—OYSTER SANDWICHES. (Sandwich de Huîtres.)
Ingredients.—12 oysters finely chopped, ½ an oz. of butter, 1 teaspoonful of very fine breadcrumbs, 2 tablespoonfuls of cream, ½ a well-beaten egg, salt and pepper to taste.
Method.—Stir the ingredients over the fire for a few minutes, then turn the preparation into a small mould, and, when cold, slice thinly, and serve between very thin well-buttered brown bread.