3177. Sandwiches, Chicken Club

Cut twelve one-inch-thick slices from a sandwich loaf, toast to a nice golden colour, lay on a clean board and lightly butter with good butter. Cover six (only) toasts with thin slices cooked chicken white meat, either boiled or roasted, lightly season with fine salt and a very little white pepper. Broil six very thin slices lean bacon for one minute on each side, cut each slice in two and lay the two pieces over chicken on each toast. Spread a very little mayonnaise over six white well-cleaned and thoroughly drained leaves of lettuce, cover with other six pieces of toast and gently flatten them with the hand. Neatly trim off crusts all around, cut in two in triangular shapes, dress on a hot dish, place in oven for two minutes, remove and immediately serve.

N. B. Six thin slices ham can be substituted for the bacon if desired.

3178. Duck Club Sandwiches

Prepare duck club sandwiches same as chicken club, substituting duck meat for chicken.

3179. Lamb Club Sandwiches

Cut six thin slices lamb from leg and season all over with a half teaspoon salt and two saltspoons pepper. Thoroughly heat a tablespoon melted butter in frying pan, add slices one beside another and cook for two minutes on each side. Remove and proceed to finish exactly the same as chicken club.

3180. Veal Club Sandwiches

Prepare veal club sandwiches same as lamb, using same quantity veal in place of lamb.

3181. Ham Club Sandwiches

Cut twelve thin slices bread, lightly butter and toast to a nice golden colour. Arrange six slices fresh broiled ham on top of six toasts, spread a very little mayonnaise over six cleaned and well-drained leaves lettuce, arrange over ham, with remaining six slices toast on top, neatly trim crusts all around, cut in triangular halves, dress on a dish, place in oven for a minute and serve.

3182. Pate De Fois Gras Club Sandwiches

With a tablespoon dipped in hot water scoop out twelve thin slices pate de fois gras from a tureen, lay slices over twelve freshly prepared toasts, and proceed to finish same as chicken club.

3183. Lobster Club Sandwiches

Cut meat of a cooked cold or hot lobster in thin slices, place on a plate, season with a teaspoon salt, two saltspoons pepper, turn well in seasoning, then proceed to finish same as chicken club.

3184. Oyster Club Sandwiches

Thoroughly wipe on a cloth twenty-four freshly opened, large fresh oysters, season with a half teaspoon salt two saltspoons pepper and lightly roll. Thoroughly heat a tablespoon melted butter in a frying pan, arrange the oysters in one beside another and briskly fry for two minutes on each side. Remove, drain on a cloth, and proceed to make sandwiches in same manner as chicken club.

3185. Sardine Club Sandwiches

Skin, split and remove bones from twelve medium-sized sardines in oil, spread a very little French mustard over, and proceed to finish exactly as chicken club.

3186. Anchovy Club Sandwiches

Thoroughly wipe twenty-four anchovies in oil, prepare twelve pieces toast and spread a very little anchovy butter over each. Arrange four anchovies on six toasts, lay six half slices hot bacon over anchovies, spread a little mayonnaise over six well cleaned and drained lettuce leaves and place over bacon. Cover with the other six toasts, neatly trim off crusts and cut in triangular halves, dress on a hot dish, set in oven for two minutes, remove and serve.

3187. Egg Club Sandwiches

Heat a teaspoon melted butter in a frying pan and carefully break in a fresh egg. Season with a very little salt and white pepper, fry for one and a half minutes on each side, take up with skimmer and drain on a cloth. Prepare five more eggs in a similar manner, place all on six lightly buttered toasts and arrange on top a thin slice broiled bacon cut in two. Spread a little mayonnaise over six well cleaned and drained lettuce leaves, place on bacon and lay six toasts on top. Neatly trim off crusts all around, cut in triangular halves, dress on a hot dish, set in oven for two minutes, remove and serve.

3188. Club Cheese

Prepare twelve toasts, lightly butter and arrange a thin slice Swiss cheese over six. Lay six slices freshly broiled bacon cut in two over cheese, spread a very little mayonnaise over six well cleaned and drained lettuce leaves, arrange on top of bacon and cover with remaining six toasts. Neatly trim off crusts, cut in triangular halves, dress on a dish, set in oven for two minutes, remove and serve.