1240. Sandwiches, A La Regence

For this purpose, it is necessary to order one or more dozens of very small round or oval rolls about the size of an egg; cut a small piece off the top of each, about the circumference of half-a-crown piece, and remove all the crumb from the inside. These rolls must then be filled with the following preparation. First, shred the white meat from the breast of a roast fowl, and put this in a basin ; then shred the fillets of six washed anchovies, and some red tongue or dressed ham in equal proportion to the fowl, and place these with the latter; add about one-sixth part of the whole, of Indian gherkins or mangoes, also shred fine; season with a little chopped tarragon and chervil, add sufficient Remoulade sauce (No. 95) to moisten the whole, and use the preparation as directed above. The rolls must then be covered with the circular pieces reserved for the purpose, and dished up on a napkin.

Note. - These sandwiches may also be prepared with lobster ; in which case, neither ham nor tongue should be used.

1241. Sandwiches Of Fillets Of Soles

Simmer the fillets of soles in a sautapan with a little clarified butter, pepper, salt and lemon juice ; when done, put them in press between two dishes, and afterwards divide each fillet into four scollops ; trim, and put them into a basin with a little mignionette-pepper, salt, oil and vinegar. Some small oval rolls must be ordered for this purpose; after the tops are cut off, and the crumbs removed, first strew the bottom of each roll with small salad, then place a scollop of sole upon this, add a little Mayonaise sauce (No. 97), then strew some small salad on the surface, cover with the tops, and dish them up.

Note. - Sandwiches of lobster or salmon are prepared in a similar manner.

1241a. Badminton Sandwich

Cut some square pieces from a half-quartern loaf of stale bread, barely a quarter of an inch thich; toast these of a light color, and immediately on their being taken from the fire, let them be split or divided with a sharp knife, the inner or untoasted sides must be spread with anchovy butter, and over this place closely some fillets of anchovies; cover the whole with the other piece of toast previously spread with anchovy butter, press down the sandwich with a knife, and after having cut the preparation into small oblong shapes, dish them up, and serve.

1241b. Bretby Sandwich

First cut some thin slices of white bread and butter; then, cover half these, first, with finely-shred white-heart lettuce, then, with very thin slices of roast or boiled fowl; these to be placed alternately side by side with fillets of anchovies; strew some shred lettuce over this, place a slice of bread and butter over the whole, and after slightly pressing the sandwich with the blade of a knife, proceed to cut the preparation into oblong shapes, about two and a half inches long, by one inch in width. Dish up the sandwiches neatly, and serve.