Ingredients.—Potted game, chicken, or meat, cream or creamed butter, 1 hard-boiled egg, 1 teaspoonful of finely-chopped parsley, lobster coral or Krona pepper, aspic jelly, or clarified butter, white bread.
Method.—Rub the yolk of the egg through a sieve, and chop the white finely. Reduce the potted meat to a soft paste by means of vigorous beating and the addition of a little cream or creamed butter, and, if necessary, add seasoning, and flavour with a few drops of lemon-juice, anchovy-essence, mushroom ketchup, or other suitable ingredient. Cut thin slices of bread and butter into rounds about 2 inches in diameter, place a layer of the preparation between 2 of them, and press well together. Have ready some cold liquid aspic jelly or clarified butter on the point of setting, brush the sandwiches over lightly, and sprinkle an equal number with parsley, white of egg, yolk of egg, and lobster coral or Krona pepper. Serve tastefully arranged on a folded serviette or dish paper.
Ingredients.—6 ozs. of cooked chicken, 3 ozs. of cooked ham or tongue, 1 tablespoonful of grated cheese, 2 hard-boiled yolks of eggs, oil, vinegar, mustard, salt and pepper, white bread, butter.
Method.—Chop the chicken and ham finely, pound them in a mortar with the cheese and yolks of eggs, adding vinegar, mustard, salt and pepper to taste, and as much oil as is needed to moisten the whole. Place the preparation between thin slices of bread and butter, press well, trim neatly, and cut into circles, squares, triangles or fingers, as may be preferred.
2481.—ROLLED SANDWICHES. (Fr.—Tartines roulées.)
Ingredients.—6 ozs. of finely-chopped cooked chicken, 2 ozs. of finely-chopped ham or tongue, 2 tablespoonfuls of mayonnaise sauce (see Sauces, No. 201), brown bread.
Method.—Pound the chicken and ham or tongue in a mortar until smooth, adding a little liquid butter to facilitate the process. Season to taste, and rub through a fine sieve, then stir in the mayonnaise sauce. Cut some thin slices of bread and butter, trim off the crusts, spread them with this preparation, roll up firmly, wrap them lightly in a clean cloth, and let them remain in a cool place for 1 hour. Dish them daintily on a folded serviette or lace paper, and serve garnished with small cress.
Ingredients.—Lettuce, watercress, mustard and cress, mayonnaise sauce, No. 201, white or brown bread, butter, salt.