Salads, Sandwiches and Chafing-Dish Dainties Part 19

=Russian Sandwiches.=

Slightly b.u.t.ter thin slices of bread; moisten fine-chopped olives with mayonnaise dressing and spread upon the b.u.t.tered slices; spread other slices with Neufchatel, or any cream cheese, and press together in pairs.

=Mushroom-and-Lobster Sandwiches.=

Saute the caps of half a pound of mushrooms in a little b.u.t.ter about five minutes, adding half a sliced onion if desired. Cover with highly seasoned stock and let simmer until very tender; chop and press through a sieve, and, if very moist, reduce to the consistency of a thick puree.

Add an equal quant.i.ty of lobster meat pounded smooth in a mortar. Season to taste with salt, pepper, lemon juice and, if desired, tomato catsup.

When cool use as any filling.

=Cheese-and-English-Walnut Sandwiches.=

INGREDIENTS.

1/4 a pound of grated cheese.

1/4 a pound of b.u.t.ter.

1/4 a pound of English walnut meats, sliced.

Salt and paprica to taste.

_Method._--Work the b.u.t.ter to a cream, add the seasonings and the grated cheese gradually; then mix in the nuts, which should be _sliced_ very thin. Spread the mixture upon bits of bread and press together in pairs.

Particularly good made of brownbread and served with a simple vegetable salad!

=Egg-and-Spinach Sandwiches.=

Use cold boiled spinach, which when hot was chopped very fine or pressed through a colander, and sifted yolks of well-cooked eggs. Mix the spinach with sauce tartare and spread on one bit of bread, spread the other with b.u.t.ter and sifted yolk of egg; press together. Garnish the serving-dish with parsley and cooked eggs cut in quarters lengthwise.

=Cress-and-Egg Sandwiches.=

Pick the leaves from fresh cress, chop or break apart, season with French dressing, and proceed as above.

=Imitation Pate-de-Foie-Gras Sandwiches.=

Chop half an onion and saute in a little b.u.t.ter; when delicately browned, add five or six chicken livers and saute them on both sides.

Cover with well-seasoned chicken stock and let simmer until tender.

Mash the livers fine with a wooden spoon and press them through a sieve; season with salt, paprica, mustard, or a dash of curry powder. Press into a cup, pour melted b.u.t.ter over the top, and set away in a cool place. When ready to serve, remove the b.u.t.ter and prepare the sandwiches after the usual manner.

=Chicken Rolls.=

INGREDIENTS.

4 ounces from the breast of chicken (1/2 a cup).

4 ounces of braised tongue.

1/2 a teaspoonful of celery salt.

A few grains of cayenne.

1 teaspoonful of anchovy paste.

4 tablespoonfuls of mayonnaise or boiled dressing.

_Method._--Chop the meat and pound to a paste in a mortar; add the seasonings and mix well. Remove the crust from a loaf of moist bread; cut in very thin slices, trim each slice into a rectangular shape, spread lightly with soft b.u.t.ter and then with the mixture. Roll the slices and tie them with ribbon. Omit the anchovy paste, if desired.

=Epicurean Sandwiches.=

Cream four tablespoonfuls of b.u.t.ter and one teaspoonful of mustard.

Press the yolks of four hard-boiled eggs through a sieve and add them to the b.u.t.ter and mustard. Then add four boned anchovies, four small pickles, a teaspoonful of chives and a sprig of tarragon, chopped together until fine. Cut stale bread in fingers or other fanciful shapes, and spread with the mixture. Press two pieces together.

=Halibut-and-Lettuce Sandwiches.=

Put a pound and a half of halibut, a slice of onion, a stalk of celery, four or five peppercorns, one teaspoonful of salt and one tablespoonful of lemon juice in boiling water, and cook, just below the boiling-point, ten or fifteen minutes, according to thickness. Remove bone and skin and rub the fish fine with a wooden spoon; add half a cup of thick cream, a teaspoonful of salt, a dash of white pepper and one tablespoonful of lemon juice. Spread this mixture, when cold, on b.u.t.tered slices of bread, put a lettuce leaf above the mixture, and spread a teaspoonful of mayonnaise or boiled salad dressing on the lettuce; finish with a slice of b.u.t.tered bread and tie with ribbon.

=Lobster Fingers.=

Chop lobster meat very fine; season to taste with French dressing. Cut the bread in pieces about four inches long and an inch and a half wide.

Finish as usual. Garnish with parsley and the slender feelers of the lobster.

=Tower of Babel.=

Pile a _variety_ of sandwiches in form of a pyramid (use bread of different colors). Arrange a garnish of parsley and radish rosebuds around the base, and on the top a few sprigs of parsley, or celery plumes.

=Nasturtium Folds.=

Flavor the b.u.t.ter with nasturtium leaves and blossoms, and with it spread a thin slice of _moist_ bread, which is longer one way than the other. Press fresh nasturtium leaves and blossoms upon the b.u.t.ter and fold one half over the other.

=Harlequin Sandwiches.=

Spread a bit of brownbread with b.u.t.ter and French mustard, and a bit of white bread, cut to fit the former, with b.u.t.ter and cheese creamed together. Finish as usual.

=Harlequin Sandwiches, No. 2.=

Spread the brownbread with b.u.t.ter and cheese creamed together, and the white bread with b.u.t.ter, then with cuc.u.mber, chopped fine and seasoned with French dressing, to which a few drops of onion juice have been added.

=Beet-and-Cream-Cheese Sandwiches.=

Spread one piece of bread with cream cheese, the other with beets that have been chopped very fine and seasoned with French dressing.

=Peanut Sandwiches.=