Have some French rolls, four inches long and one and a half inches in diameter, make an opening on the top, empty them, removing all the crumbs possible and keeping the covers. Cut up some roast chicken, the same quantity of fresh red beef tongue and half the quantity of ham. all into one-eighth of an inch squares, a few minced piekles and green peppers, then season with salt. pepper, a little tarragon and finely shred chervil, Mix the whole with just sufficient mayonnaise sauce (No. 606), to bind the ingredients together. The chicken, tongue and ham may be replaced by shirimps cut in two or into small squares, fill the rolls, set on the covers and serve on napkins.

French Roll Sandwiches With Anchovies

Prepare the rolls as for above; chop up four hard boiled eggs, the yolks and whites separately; put them into a bowl with a pinch of chopped tarragon, one of chervil and one of chives all cut up very fine, season with salt, pepper, a tablespoonful of vinegar and four tablespoonfuls of oil, fill the rolls with alternate rows of anchovies and eggs, until entirely filled, then replace the covers, and serve on napkins.