Roquefort Cheese Sandwich

After grating two ounces of Roquefort cheese, work it into a paste with one ounce of butter, using for the purpose a knife, and season with salt and pepper. When it is quite smooth, spread the paste on some slices of bread, cover with another one, press the two carefully together and cut into fingers. If desired, chopped parsley, or chives, or both, may be mixed with the cheese. It may also be spread on crackers in place of bread. It is generally served as a course after salad.

Chicken And Ham Sandwiches

Remove the crusts from thin slices of bread and spread over thinly with butter. Lay some slices of cold chicken on the buttered sides of the bread, and over these very thin slices of ham, adding a little salt and mustard to taste. Lay a slice of bread, with the buttered side downwards, over each, press them gently together, trim and cut the sandwiches into oblong pieces. Garnish with fresh parsley and serve on a napkin spread on a dish.

Goose Sandwiches

These are made of the smoked breasts of geese cut into very fine slices. Cut some thin slices of bread and butter, lay the slices of goose on them with a few thin slices of hard-boiled eggs, squeeze over a little lemon juice, season with salt and pepper and cover them with slices of bread and butter. Cut the sandwiches into fingers, arrange on a folded napkin, and garnish with sprigs of parsley.

Sandwiches Of Goose's Fat Liver

Take a square loaf of bread, remove all the crust, cut the crumb into slices about an eighth of an inch thick, butter them well and cover half of them with potted fat liver; place the other half on top of them with the butter inside, press slightly together and cut them up into fingers two and one-half fingers long by one and one-half inches wide.

Pickle Sandwiches

Cut some pickles in very thin slices lengthwise, lay them on slices of bread, then put a thin slice of thin roasted veal or pork on the top of that; season with pepper, salt, and mustard, and cover with another slice of bread. Cut the sandwiches into finger lengths, arrange them on an ornamental dish-paper or a folded napkin spread over a dish, garnish with neat sprigs of parsley, and serve.

Sardine Sandwiches

Drain the oil from five or six sardines, skin and bone them, and cut off their tails. Place them in a mortar with one anchovy that has been skinned and boned, add one ounce of butter and a small quantity each of salt, pepper, mace, and cayenne, and pound until smooth. Cut some rather thin slices of brown bread and butter, spread the mixture on them, and fold them over. Cut the sandwiches into finger lengths or quarters, arrange them on a dish over which has been spread a folded napkin or an ornamental dish-paper, garnish tastefully with sprigs of well washed parsley, and serve.

Sausage Sandwiches, German

Pare some slices of bread about an eighth of an inch thick. Cut some slices of German sausage and remove the skin. Butter the bread, cover a slice of bread and butter with the slices of sausage, turn another slice buttered side downwards over, and press them together. When all the sandwiches are made, pile evenly one on top of another as many as can easily be cut through, trim the edges evenly, cutting off the crusts, and then cut the sandwiches into pieces of a convenient size. Lay a napkin on a dish and pile the sandwiches nicely on it.