Salads, Sandwiches and Chafing-Dish Dainties Part 20

Chop freshly roasted peanuts very fine; then pound them in a mortar until smooth; season with salt and moisten with thick cream.

=Peanut Sandwiches, No. 2.=

Mix the prepared peanuts with mayonnaise dressing. b.u.t.ter two pieces of bread; spread one with the peanut mixture, the other with shredded lettuce, and press the two together.

=Shad-Roe-and-Yellow-b.u.t.ter Sandwiches.=

INGREDIENTS.

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

Sifted yolks of 4 eggs.

1 set of shad roe, cooked, pounded in a mortar and sifted.

1/2 a teaspoonful of paprica.

4 drops of tobasco sauce.

2 teaspoonfuls of very fine-chopped capers.

_Method._--Cream the b.u.t.ter and add the other ingredients gradually.

Prepare as usual.

=Green-b.u.t.ter Sandwiches.=

INGREDIENTS.

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

1/8 a peck of spinach.

2 tablespoonfuls of very fine-chopped parsley.

6 anchovies.

2 teaspoonfuls of very fine-chopped capers.

_Method._--Boil the spinach, drain thoroughly, and press through a piece of muslin. Beat the b.u.t.ter to a cream with a wooden spoon; beat into the b.u.t.ter enough of the spinach pulp to give the required tint of green.

Wipe the oil from the anchovies, remove the backbone, and pa.s.s through a hair sieve; then add to the colored b.u.t.ter, a little at a time; add also the parsley and capers; chill slightly and use as a filling for sandwiches. These b.u.t.ters are used also to mask or decorate cooked fish for "cold service."

[Ill.u.s.tration: Chicken Salad Sandwiches.

(See page 127)]

[Ill.u.s.tration: Halibut Sandwiches with Aspic.

(See page 128)]

=Chicken-Salad Sandwiches.=

(_Chou-paste boxes._)

(See cut facing page 126.)

Bake _chou_ paste in long, slender shapes, like eclairs, but narrower and shorter; when cold split apart on the ends and one side and fill with chicken salad. Put the top back in place, after inserting a celery plume at each end. Garnish the serving-dish with celery leaves and pim-olas or olives. Serve other salads in the same way.

=Mosaic Sandwiches.=

Cut the bread, white, brown and graham, as thin as possible, and use four or five pieces in each sandwich, putting them together so that the colors will contrast. Either b.u.t.ter or other filling is admissible.

=Chicken-and-Nut Sandwiches.=

Chop fine the white meat of a cooked chicken and pound to a paste in a mortar. Season to taste with salt, paprica, oil and lemon juice and spread upon thin bits of bread. Spread other bits of bread, corresponding in shape to the first, with b.u.t.ter; press into the b.u.t.ter English walnuts, pecan nuts or almonds, blanched and _sliced_ very thin.

Press corresponding pieces together.

=Aspic Jelly for Sandwiches.=

Soak one box (two ounces) of gelatine in one cup of cold chicken liquor until thoroughly softened. Add to three cups of chicken stock, seasoned with vegetables and sweet herbs according to directions previously given, also the crushed sh.e.l.l and white of one egg, and proceed as for aspic jelly. Turn the liquid jelly into rectangular pans, having it three-eighths of an inch or less in thickness, and set aside in a cool place to harden. When ready to serve, dip the pan in hot water an instant, and turn the jelly on to a paper. With a thin, sharp knife cut the jelly into squares or diamonds, or dip a cutter into hot water and stamp out into hearts or clubs.

=Lobster Sandwiches with Aspic.=

Chop the lobster fine, mix with mayonnaise dressing to taste, spread upon a bit of aspic, cover with a crisp lettuce leaf, and above this place another piece of aspic spread with the lobster mixture. Serve at once.

=Halibut Sandwiches with Aspic.=

After the aspic is poured into the pans, sprinkle upon it some fine-cut Spanish pimentos. When ready to serve, prepare as lobster sandwiches with aspic, using fish in the place of lobster, and, if desired, sauce tartare in the place of mayonnaise. Shrimps, salmon or other fish, chicken, veal, tongue, sweetbreads, etc., may be used either with lettuce or with chopped celery, cress, cuc.u.mbers, etc. Or the vegetables may be used without either fish, flesh or fowl.

[Ill.u.s.tration: Wedding Sandwich Rolls.

(See page 129)]

[Ill.u.s.tration: Club Sandwich.

(See page 129)]

=Club Sandwiches.=

(_Steamer Priscilla style._)

Have ready four triangular pieces of toasted bread spread with mayonnaise dressing; cover two of these with lettuce, lay thin slices of cold chicken (white meat) upon the lettuce, over this arrange slices of broiled breakfast bacon, then lettuce, and cover with the other triangles of toast spread with mayonnaise. Trim neatly, arrange on a plate, and garnish with heart leaves of lettuce dipped in mayonnaise.

=Wedding Sandwich Rolls.=

Wrap bread as it is taken from the oven closely in a towel wrung out of cold water, cover with several thicknesses of dry cloth and set aside about four hours; then cut away the crust, and with a thin, sharp knife cut the loaf or loaves in slices as thin as possible and spread with b.u.t.ter, and, if desired, thin shavings of meat, potted meat or chopped nuts; roll the slices very closely and pile on a serving-dish.