Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Take the white meat of chicken, chop it very fine, and mix it with mayonnaise dressing and a few olives chopped very fine. Spread the mixture between evenly sliced pieces of buttered bread. Use enough mayonnaise to make a chicken paste. Chicken and Almond Sandwich Chop the white meat of a chicken very fine and add half a pound of finely chopped almonds, two teaspoons of salt, one gill of sweet, thick cream, and a saltspoon of pepper. Mix these ingredients until you have a smooth paste. Whole wheat bread is best for these sandwiches. Indian Sandwiches Cut the white meat of a cooked chicken in small pieces. Take almost as much cooked ham and four freshened anchovies and cut in small pieces. Mix two cups of velouté sauce with one dessertspoonful of curry powder which has been blended with a little water. Stir over the fire until it becomes a thick sauce. Then add the chicken, etc., and the juice of half a lemon. Cut some thin slices of bread with a circular tin cutter about one and a half inches in diameter. Fry them in clarified butter until a light brown. Place one-half of the pieces on a tin sheet, spread with a thick layer of the chicken mixture. Then cover with the pieces of bread. Cream some grated Parmesan cheese and butter to a paste, roU into round balls. Place one on the top of each sandwich. About five minutes before serving place them in the oven and warm thoroughly. SANDWICHES, EGG AND CHEESE DISHES 265 Lettuce and Mayonnaise Sandwiches Season the yolks of seven hard-boiled eggs with salt and pepper, powder them, and then mix with enough mayonnaise to make a thin paste. Have slices of bread sparingly spread with the mayonnaise, cover each one with some of the small leaves from the heart of the lettuce. Over the lettuce spread the egg mixture. Follow directions about cutting them. Serve as soon as possible. Salmon Sandwiches Take a nice solid piece of boiled salmon, mince it very fine, and season to tasto with pepper, salt, and a little Worcestershire sauce. Mix ali into a paste with melted butter. Make a highly seasoned French dressing of vinegar, oU, pepper and salt, and pour over cucumbers which have been peeled and sliced very thin. Then set them on the ice for fifteen or twenty minutes. Evenly spread two thin slices of unbuttered bread with the salmon mixture. Put a slice of cucumber between them and shape sandwich according to the general rule. You may prepare your bread spread with salmon onehalf or three-quarters of an hour before serving, but the cucumbers should be added at the last moment. Canned salmon may be used. If it is, use the butter sparingly. Sandwiches of Fillets of Sole, Lobster, or Salmon Cook the fillets of sole in a saucepan with a little clarified butter, pepper, salt, and lemon juice. When done, put them in press between two dishes. When cold, divide each fillet into four pieces, trim, and put in a bowl with a French dressing made of white pepper, salt, vinegar, and oil. Have some small ovai roUs at hand, cut off the tops and remove the crumbs, moisten the bottom of each roll with a little of the dressing, place a piece of sole on this, add a little mayonnaise sauce, cover with the tops, and serve. Sandwiches of lobster and 266 MRS. SEELY'S COOK BOOK