The new century cookery book

75. Tartines a la Lucullus. — Take half a pound of puff paste, give it three consecutive turns, besprinkle the paste each turn with finely-grated Parmesan cheese. Roll out in two long strips about three inches wide and a quarter of an inch thick, and cut in two crossways. Mix a tablespoonful of anchovy paste with sufficient anchovy sauce to form a smooth paste. Spread this evenly over one side of the paste, and cover with the other strip. Cut it into small squares, or oblong strips, place on a baking sheet, prick the surface of them with a fork, and bake in a moderately heated oven to a nice light brown. When baked put aside to cool. In the meantime pound the following in a mortar : — Two hard-boiled yolks of eggs, one ounce of fresh butter, one ounce of bloater paste, a tablespoonful of veloutee or bechamel sauce, and three stoned Spanish olives. Put all through a fine sieve. Put into a small basin and season with a little cayenne. Put this puree in a paper cornet, cut the point, and form an ornamental border on the top of each tartine. HORS D'OEUVRE (APPETISERS) Place half a stoned Spanish olive in the centre of each, curl a strip of anchovy fillet or lax round each olive, strew a few shreds of cornichons (pickled French gherkins) round the olives, dish up, and serve. 76. Sandwiches a la Bernhardt. — \ lb. cold meat, lean veal, beef or mutton, 2 oz. fresh mutton, 1 teaspoonful mustard, 1 tablespoonful American tomato chutney, 1 teaspoonful Mango chiotney, 2 small shallots, pepper and salt, mustard and cress, white or .brown bread and butter, parsley. Remove all skin and fat from the meat, cut it into small pieces and put it in a mortar, with an ounce of butter : pound till quite smooth, then add the mustard (mixed), tomato, and mango chutney. Peel and chop finely the shallots, fry them a very pale colour in the remainder of butter, and mix with the above. Season to taste, and rub the whole through a wire sieve. Cut the bread into thin slices, butter them lightly and spread the buttered side with the prepared puree, sprinkle some mustard and cress over half the slices, place them together in the usual manner, press them a little, and cut into round, square, or half-moon shapes. Arrange them neatly on a folded napkin or dish-paper, on a plate or dish, garnish with parsley, and serve. 77. Swedish Sandwiches. — Chop finely 1 gherkin, 6 stoned olives, and 1 teaspoonful capers, and mix with i gill stiff mayonnaise sauce (No. 277). Cut some thin slices of bread, butter them, spread half the number of slices of bread (buttered sides) with the above mixture, and spread the remainder of slices with cream cheese (bondons or petit Suisse). Sprinkle over each slice a pinch of cayenne or Nepaul pepper, press the slices (spread sides) together in pairs, cut the pieces into rounds, triangles, ovals or fingers, dish up, garnish, and serve. 78. Appetissants d la Suedoise. — 4 slices of stale broion ■bread, 2 hard-boiled eggs, 1J oz. butter, 1 oz. anchovy paste, 4 Spanish olives, 2 gherkins, cooked beetroot, 4 slices preserved lax. Have the slices of bread about half an inch thick. Cut them into triangle shapes, trim down to a convenient size. Hollow out the centre of each by means of a sharp-pointed knife. Fry these in clarified butter a nice golden colour, and drain.