Sandwiches With Fish Fillings

Anchovies, sardines, or freshly boiled fish may be used for sandwiches. These are better pounded to a paste, with a few drops of lemon-juice added during the pounding. Fresh white fish, like cod, may be seasoned with salt and pepper, moistened with a little mayonnaise or even a plain white sauce, and then put between two layers of buttered bread.

Flaked Fish Sandwiches

1 cup flaked fish

2 tablespoons chopped celery 2 tablespoons chopped cucumber pickles, either sweet or sour

1/4 cup thick mayonnaise 1 tablespoon Worcestershire sauce or catchup, if desired Salt Pepper

Delicious and appetizing sandwich fillings are made by mixing these ingredients. Season to taste with salt and pepper and spread between thin buttered slices of bread.

Anchovy And Olive Sandwiches

1/2 cup mashed anchovies or anchovy paste

1/2 cup olives

1/4 cup cream or butter

Chop the olives and mix with the anchovy paste. Add the butter or cream and use between thin buttered slices of bread.

Caviar Sandwiches

1/2 cup caviar

2 teaspoons lemon-juice

Flavor caviar with lemon-juice and spread thin on lightly buttered bread. A small quantity of chopped pickled beets may be added if desired.

Crab Or Lobster Sandwiches

1 1/4 cups crab or lobster meat

1/4 cup French dressing or mayonnaise

Butter thin slices of whole-wheat bread. Cover half of them thickly with flaked boiled crab meat or diced lobster meat and add a teaspoon of French dressing or mayonnaise. Cover with the other buttered slices of bread and cut into fancy shapes.

Oyster Sandwiches

Large oysters Salt

Horseradish Worcestershire sauce

Pepper

Tabasco sauce Lemon-juice Cress

Fry the oysters and place two or three between two buttered slices of brown or white bread. Sprinkle with pepper, salt, horseradish, lemon-juice, tabasco, Worcestershire or water cress, according to taste.

Salmon Sandwiches

1 cup cold boiled or canned salmon

1/4 cup mayonnaise

Mix the salmon with the mayonnaise until a fine even mixture is obtained. Remove the soft crumb from French rolls and fill the space thus made with the salmon mixture.

Sardine Sandwiches

12 large sardines

1 hard-cooked egg

Pepper

Lemon-juice

Shrimp butter, if desired

1/4 cup mayonnaise or a little Worcestershire sauce, if de-desired

Salt

Creamed butter, if desired

Drain the oil from the fish, remove the skins and pound the fish to a paste with a little salt, pepper and lemon-juice. Use between thin buttered slices of bread. Shrimp butter may be mixed with the sardine paste and the flavor may be varied by the addition of Worcestershire sauce or mayonnaise or both.

The mashed yolk of the hard-cooked egg and three parts of creamed butter to one of the sardine mixture makes a delicious sandwich filling.

Shad Roe Sandwiches

1 shad roe

Yolks of 3 hard-cooked eggs Butter 1/2 teaspoon paprika

3 drops tabasco sauce 1 teaspoon anchovy paste Salt

Cook the roe and mash it together with the yolks of the hard-cooked eggs. Add an equal amount of creamed butter, the paprika, tabasco sauce, anchovy paste, and salt to taste. Spread between thin buttered slices of bread. Slices of lemon, peeled and salted, may be put between rounds of buttered bread and passed with the shad roe sandwiches.