DEVILED EGG SANDWICHES.
Mince very fine six hard-boiled eggs. Season well with salt, mustard, a clash of red pepper and a very little chopped parsley if desired. Put into a sauce-pan with a piece of butter half the size of an egg; heat until the butter is well melted, mix thoroughly and when cold make into sandwiches according to directions, using buttered bread slices.
EGG AND MUSHROOM SANDWICHES.
Wash, peel and dry six fresh mushrooms; sauté them with one sliced truffle in a little butter. When tender remove from the fire and mince very fine with six hard-boiled eggs. Season well with salt and pepper. When cold make into sandwiches according to directions, using buttered bread slices. Canned mushrooms may be used.
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