Method.—Skin and bone the sardines, pound them with an equal amount of cheese in a mortar until smooth, adding seasoning and lemon-juice or vinegar to taste, and as much cream or milk as is needed to moisten the whole, then rub through a fine sieve. Put a layer of this preparation between thin slices of bread and butter, press well, trim, and cut into desired shapes.
2487.—SPANISH SANDWICHES.
Ingredients.—Finely-chopped cooked chicken, anchovies, hard-boiled yolks of eggs, Spanish olives, brown bread, butter.
Method.—Wash and bone the anchovies, and divide them into small fillets; rub the yolks of eggs through a sieve, and chop the olives finely. Cut slices of brown bread and butter into rounds about 2 inches in diameter, on half of them place fillets of anchovy, add a thin layer of chopped chicken, and on the top sprinkle a little prepared yolk of egg and olives. Cover with rounds of bread and butter, press well together, and dish daintily.
2488. SPORTSMAN'S SANDWICHES.
Ingredients.—Cold game, chicken or meat, white bread, plain or creamed butter, Tartare sauce (see Sauces, No. 213), French mustard.
Method.—Toast some ¼-inch slices of bread lightly, split them, and butter the plain sides. On half of them place thin slices of game, chicken, or meat, spread on a little tartare sauce seasoned with French mustard, and cover with more bread and butter. Press well, trim neatly, and cut into squares. If to be packed, wrap them in lettuce leaves, and finally in greaseproof paper.
2489.—ST. JAMES'S SANDWICHES.
Ingredients.—Puff-paste, finely-chopped cooked game or chicken, finely-chopped ham or tongue, cream, butter, lemon-juice, salt and pepper, 1 egg.
Method.—Roll the paste out to about ¾ of an inch in thickness, and cut it into oblong shapes 2½ inches long and 1¼ inches wide. Brush them over with yolk of egg, and bake in a hot oven. While they are cooking moisten the game or chicken, etc., with a little butter and cream, add a few drops of lemon-juice, and season to taste with salt and pepper. When the paste is ready remove the tops with a sharp knife, scoop out the soft inside, and fill with the preparation. Brush the edges over with white of egg, replace the tops, and return to the oven for a few minutes to set the filling and seal the edges. Serve either hot or cold.
