Sandwiches A La Chateaubriand

Have rolls made to order as, for dinner, of the size usually sold at three a penny, let them be nicely rasped. 'The bread should be of the finest and whitest quality, and if made of Vienna flour will be rather more expensive than ordinary rolls. Cut a round from the bottom, within half-an-inch of the edge of the roll, set it aside for future use. Scrape out as much as possible of the crumb of the roll without making holes in the crust.

Prepare chicken and tongue, or any other meat you like, to fill the rolls as follows:- Mince very fine cooked veal and ham, or chicken and tongue, or oysters, or lobster may be used, and to two tablespoonfuls of the meat add one of reduced white sauce. To make this, stir over the fire until it gets thick, one tablespoonful of fine flour with a gill of milk, cream, or good white broth, then mix in two ounces of butter, stirring very rapidly to prevent the sauce getting lumpy or burning, add Pepper salt, a very small pinch of nutmeg, and a little chopped parsley. When the sauce is cold, mix it with the meat and fill the rolls, putting in the round at the bottom. Place the rolls tastefully on a suitable dish, either for supper, luncheon, or high tea.

Anchovy Sandwiches

Use the best anchovies, when taken out of the pickle steep them in milk for two hours, the bone will then come out easily. Wipe and trim the fish and cut them into pieces about half-an-inch long, mix them with sauce made as for Chateaubriand sandwiches. Cut very thin slices of brown bread, spread them very lightly with the sauce. Place on one slice, evenly and neatly, enough of the anchovy mixture to cover it, put over this a slice of the bread spread with sauce, press them together, cut into neat squares, and dish either on ornamental paper or on a napkin.

Anchovies are prepared as above for all kinds of hors d'oeuvres, for sauce, salad, canapes, potting, orlies, and toast.