To prepare the butters for these sandwiches mix it well with salt, red pepper and mustard, if needed for mustard butter; for the anchovy butter add a little essence of anchovy to it, and for foies-gras butter have half foies-gras and half butter pounded and pressed through a sieve. Out some slices of bread-crumb from a compact loaf without any holes, having each one five-sixteenths of an inch in thickness, and four inches square. These slices of bread may be toasted and allowed to cool, instead of using them direct from the loaf; in both cases, spread over them some mustard butter, as explained above, when used for meats and poultry; use foies-gras butter for game and anchovy butter (No. 509) for fish and crustaceans, but either one or the other can be used, except foies-gras, as there is no special rule to follow for buttering sandwiches. Garnish the bread with thin slices of meat well pared and free of all fat; on top of this meat lay another slice of buttered bread, then press them down flat one on top of the other: for the oblongs cut them four inches square then straight through the center, and for the triangles across from the two opposite corners.

Dress them in pyramids; for the oblong ones cut away the corners, and bevel the edges, but for the triangles merely bevel them.

Fig. 209.

Fig. 210.

Fig. 211.

Fig. 212.

(812). Barlow Sandwiches (Sandwichs A La Barlow)

Spread some slices of bread, crumb over with mustard butler (No. 811), lay on this butter some pickled cucumbers, and on these some finely shred and seasoned lettuce hearts, on top of this slices of chicken the same size as the bread, then more shred lettuce hearts, and the chopped yolks and whites of hard boiled eggs over; set another slice of buttered bread on top, and arrange the sandwiches in a pyramid on a folded napkin.

(813). Sandwiches Of Chopped Or Thin Sliced Chicken (Sandwichs De Volaille Hachee Ou En Tranches Fines)

Scrape some chicken breasts or else chop them up finely; mix this with some well seasoned mayonnaise (No. 606); spread this over slices of buttered bread and cover with another slice; press down, pare the corners as explained in No. 811, and dress on a folded napkin.

(814). Game Sandwiches (Sandwichs De Gibier)

Spread over the bread with foies-gras butter; on top lay some thinly sliced or chopped up game, cover over with another slice of bread also buttered with foies-gras butter, press them both together and pare neatly, then dress on a folded napkin.

(815). Sandwiches Of Diffeeent Meats (Sandwichs De Viandes Variees)

Use roast beef or roast tenderloins, cut the bread in quarter inch thick slices, coat one side with a layer of butter prepared with English mustard and on these lay the meats; cover with another slice of buttered bread, pare and dress on napkins. The roast beef maybe replaced by beef tongue or lamb, corned beef, chopped raw lean beef, veal, grated ham or foies-gras. Grated horseradish ran be strewn over the butter if liked.