Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1906-12-01
Sandwiches.

Denises Roulees-Afincp finely four
ounces of cold chicken or game and two
ounces Of ham or tongue, one ounce of
creamed butter. two good tablespoons Of
flch Yeloute or espagnole sauce accord
ing 70 the meat used, and four to six
tablespsontuls of freshly made bread
crumbs. Dust pastry board with
crumbs and on it a small heap of the
mlnce. With a palette knife dipped in hot
water cut this out into fingers two and
one-ha1 lncness long by one and one-half
wide. IrlI2 the edges carefully, slip the
knife uhGer and roll each carefully as
you hit 1t. If too moist to roll we'll and
more bread crumbs. If too dry, add n
little more sauce. or ii will break in
rolling. These little rolls may be served
plain in a garnish of mustard and cress.
they may be mashed first with white
or brown chanfroid and then with stiff
aspic or savory jelly.
Denlses de Fromage au Caviarre-But-
ter Sparlngly some tim slices of brown
or white bread, or, If preferred. use half
brown and half white; place Il slice of
fresh cream cheese seasoned with cor
alline pepper on half the bread and
spread the other half of the slices thick
~ with cayiarre seasoned with lemon
juice and coralllne pepper; strew this
generally with minced and devilpd aim
onds, press the two kinds of bread and
butter firmly together; trim and use
Tartines Suedoise-ThInly butter some
thin slices of bread then spread half
with rich suedoise sauce. placing on
the rest of the slices fresh cream cheese.
sprnkling this with coralline pepper and
chopped olives. Place them together
pressing them firmly and cutting them
into rounds, triang!es. etc. These sand
wiches are often varied by the introduce
ton of wel-washed and boned anchovy
fillets or tiny fakes of sax, as you please
lta = hon.
tablespoonful each of thick cream aud
of finely grated borSeradish into half a
pint of thick mayonnaise, leaving on ice
until wanted.
Beef Sandwiches in Sardine Sauce
Butter some sliced bread tbiniy. brown
or white. and spread this buttered side
generously with Sardine sauSe, laying on
half the piece Of bread a slice Of under
done roast beef, trimmed Of sinew. skin.
etc. Press the two slices Of bread nicely
together and leave on ice until wanted.
| For the sauce boil down a short half
pint of fish stock with a strip Of lemon
peel. two or three parsley stalks, Il bay
leaf and sly or seven white peppercurns
until reduced one-half. Strain il and stir
into one gill Of aspic jelly six sardines pre-
viously boncd, wiped and pounded till
smooth, adding in at the last. when it is
cold and all but setting, one gill of
sttily whipped cream. i'ut on ice until
wanted.
I Mutton Sandwiches and Tomatoes
/ Sieve or pound four large tomatoes 10
smooth pulp. seasoning this with salt,
/ coralline pepper aud, if necessary. Il
/ few drops of carmiue. Add 20 this half a
ei!l Of liquid aspic and then a giil Of
stifiIy whipped cream, seasoning II WITH
a dessert spoon Of white tarrag9n ylng-
gar. a tpaspoouful of chilli vinegar and ii
I little finely minced green tarraGuu and
( chcrvil and set on ice until wanted. Cur
up some cold roast mutton into small
cubes. seasoning these with q little pep
per and salt; spread some scantly but
J tered bread thiuly sliced with the toma-
10 cream. and lay on half the number
of slices a generous allowance Of the
minced mutton. pressing the bread to-
rether sandwich fashion and cutting It
( into fingers triangles. as you please.
and leave on ice until wanted.
/ npnises a fInGienne.-Put into pan
I half pint Of rich. well-fiavored curry
saure with the same amount OF aspIc
/ Jelly. and boil them together sharply Till
reduced to half, then, as it is cooling.
! stir in one gill Of srtiiy whipped cream
and as much minced lobster, praWhs.
! faxed salmon or crab meat IS it Will
/ take M. and use this mixture either
with thinly sliced and sparsely buttered
bread or as a filling for little tuoche
/ rolls.