Method.—Wash and dry the lettuce and cress thoroughly, then shred the lettuce finely, remove the stalks from the cress, season with salt, and mix with the mayonnaise sauce. Place a layer of this preparation between thin slices of bread and butter, press them well together, trim away the crusts, and cut into desired shapes.
2483.—SALMON SANDWICHES.
Ingredients.—Cold boiled salmon, prepared cucumber (see Cucumber Sandwiches, No. 2466), mayonnaise or tartare sauce, bread, butter.
Method.—Cover thin slices of bread and butter with salmon separated into very small flakes, add a thin layer of mayonnaise or tartare sauce, and on the top place slices of cucumber with more bread and butter, press well together, trim, and cut into shape. Other kinds of fish may be used in this manner, or they may be pounded and passed through a sieve. Tomato, lettuce, or cress may replace the cucumber, and any suitable thick sauce may be substitued for the mayonnaise.
2484.—SARDINE AND TOMATO SANDWICHES.
Ingredients.—1 tin of sardines, 2 hard-boiled yolks of eggs, 2 or 3 firm tomatoes, lemon-juice or vinegar, salt and pepper, white or brown bread, butter.
Method.—Skin and bone the sardines, and split them in halves. Pass the tomatoes and yolks of eggs through a fine sieve, mix with them a little butter, add the lemon-juice or vinegar, and salt and pepper to taste. Prepare some fingers of bread, spread them with the tomato preparation; on the top place ½ a sardine, and cover with fingers of bread and butter. Press well together, and dish tastefully on a folded serviette garnished with parsley.
2485.—SARDINE BUTTER SANDWICHES.
Ingredients.—1 tin of sardines, 1 or 2 French rolls, butter, lemon-juice, Krona pepper, white pepper.
Method.—Skin and bone the sardines, rub them through a fine sieve, add lemon-juice, Krona pepper, and white pepper to taste, and work them to a soft paste with a little butter. Rasp the rolls well, but do not remove the crusts; cut them into thin slices, spread them with the fish preparation, and roll up lightly. If convenient wrap them compactly in a clean cloth, and let them remain in a cold place for 1 hour before serving.
2486.—SEFTON SANDWICHES.
Ingredients.—1 tin of sardines, Cheshire or Cheddar cheese, lemon-juice or vinegar, pepper and salt, white or brown bread, creamed butter No. 2465.
