This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Two thin slices of bread with a thinner slice of meat or something equivalent between. "Meat, or potted meat, fish, hard-boiled eggs, or grated cheese may be used as the lining to the two surfaces of bread, etc. Be careful that the slices of bread are of the same size and thickness; choose bread of a close, uniform texture. Spread the inner surface of each slice with butter, and, if suitable, add a little mustard and salt Chop the meat, ham and chicken, or tongue and veal, together; or, if only one kind of meat is used, cut thin slices, and cover the buttered surface with them. Lay the other piece of bread or biscuit on the meat and press the whole tightly together. If fish is used, it must be chopped up small, and a little cream and pepper and salt mixed in before spreading'. Cheese is to be grated, and for cheese sandwiches plain thin biscuits are always used. For sweet sandwiches use marmalade." When sandwiches are made for a party at ball or pic-nic, the bread should be cut as thin as it can be in square slices; when the filling' is in, these are to be cut across, making triangular shapes; then the sides trimmed off, making them all of one size and perfectly even.
Pile them up and cover with a dampened napkin till wanted.
Are deservedly popular, containing as they do all the elements of a comfortable meal. The interior consists of chicken and ham, accompanied with salad.
Are also very appetizing, being made of lobster and small salad. Other excellent mixtures are anchovy and egg, or anchovy and water-cress, the combination of saltness and freshness being much approved of by the epicure. Another odd mixture consists of sardine and cucumber, two edibles which "nick" exceedingly well, probably on the principle of the attraction between contrasts. These sandwiches are never larger than two inches square, and are served in a pile in a dainty china dish.
A tempting sandwich which is served in the Bodega wine-stores of London consists of an anchovy rolled round the outside edge of a slice of hard-boiled egg neatly placed upon a thin slice of brown bread and butter.
Restaurant-keepers unanimously agree that the favorite woman's lunch is a cup of bouillon, with a sandwich so thin that it can be rolled up and tied with ribbon. A recent innovation in sandwiches, the idea of which is stolen by report from one of these lunching places for men, where women are not admitted, is to spread one wafer-cracker with jelly, another with pate de foiegras, and lay them together, all of which may be very delicious; but a woman's favorite sandwich is an ethereal vision of bread and meat-like two thin pieces of muslin slightly discolored on one side and laid together - a three-cornered combination of frailty.
Cut up half a pound of cold boiled beef-tongue; put it in a mortar with the yolks of two hard-boiled eggs, a tablespoonful of made mustard, salt, and a little cayenne; pound to a paste; moisten with very little cream; spread the paste on slices of bread, press them together, cut them in two, and serve. The seasoning may be changed as fancy dictates.
Made as follows they will be found decidedly appetizing: Pound 1 pt. shelled shrimps with 1/2 small teaspoonful of cayenne, i tea-spoonful of anchovy sauce, 1/2 teaspoonful of lemon-juice, and salt to taste. Cut some thin white or brown bread and butter, spread the mixture on it, cover it with a second slice, press them together, and cut into delicate sandwiches, which serve nicely garnished On a white damask napkin.
Cut the meat from the breast of a cold boiled fowl into small, thin slices; mince a few stalks of celery; place one or two slices of the fowl on a slice of plain bread, strew over it a quantity of the celery, and pour over the celery a little mayonnaise.
Toast two slices of bread, and while hot spread over them a thin layer of extract of beef; add a very little celery-salt; press them together, cut them in two, and serve.
The cheese known as frontage de brie is excellent as a sandwich. Take the necessary amount of butter required to butter the slices of bread; chop up a few sprigs of parsley and chives together, work them into the butter and spread over the bread; cut the cheese into thin strips, put it between the slices of bread, and serve.
Take a tea-spoonful of caviare, put it in a soup-plate, add to it a saltspoonful of chopped onion, a walnut of butter, and the juice of half a lemon; work well together, spread on thin slices of bread, press them together, cut the sandwich in two, and serve. For another caviare - sandwich combination see Caviare.
"At a restaurant in Gladbach a visitor ordered a roll sandwich. When it came, he thought it looked rather small for the price - 20 pfennigs - and sarcastically inquired of the landlord how much he charged for a square yard. ' Five marks,' was the prompt reply. ' Very good, then bring me a square yard of sandwiches.' He insisted on his demand, and mine host had to comply whether he liked it or not. But on reckoning up the damage he found that it took 120 rolls to complete the square yard, which, at 20 pfennigs each, would come to 24 marks iristead of 5. Our traveler had a 'square meal' for once, and distributed the overplus among the other guests, who were greatly amused at the joke".