Indian Sandwiches

Cut the breast of a roast fowl or pheasant in very small square pieces, also about four ounces of tongue or lean ham, four anchovies washed and filleted; mix well with the chicken, and put it into a stew-pan with two spoonfuls of veloute sauce, a dessert-spoonful of curry paste, half a teaspoonful of chutnee, the juice of half a lemon, and a little salt and pepper. Boil for a few minutes on the stove, mixing well. Have ready prepared some thin slices of bread cut with a circular cutter, as many as you require for your dish, fry them in oil of a bright yellow, drain them on a napkin, and place half of them on a baking-sheet covered with clean paper; spread a thick layer of the above preparation on each, and cover with another crouton. Next grate four ounces of parmesan cheese, mix it into a paste with butter, divide it into as many parts as there are sandwiches, roll each into a round ball, and place one on the top of each sandwich. About ten minutes before serving put them into oven; let them be thoroughly heated; pass a red-hot salamander over them; dish on a napkin; and serve.

Minced Sandwiches

Cut some thin slices of bread, fry them crisp in oil; take some ham or tongue, and any sort of game or poultry. Cut in thin small slices a few pickled gherkins and olives - there should be equal proportions of each; mince fine, and mix well; moisten with a sauce made of a spoonful of shallot vinegar, a little oil, mustard, and a little sugar, worked well together; spread the mixture on the toast, and lay another piece on the top; cut them of a neat shape, and not too large.

Anchovy Toast

Bone a few anchovies, pound them in a mortar or mince very fine with dried parsley, half a clove of garlic, a little cayenne, a squeeze of lemon-juice, and a very little salad oil. Serve on toasted bread, or bread fried in oil.