Page:One hundred & one sandwiches.djvu/17



NE teaspoonful each of finely chopped tarragon, chervil, shallot, chives, parsley, and gherkins; one teaspoonful lemon-juice, one-half teaspoonful anchovy paste,one-quarter teaspoonful paprika, dash of nutmeg. Blend thoroughly and mix with two teaspoonfuls of creamed butter. Color a pale green with spinach-juice, and use very thin white bread.

OOK salmon the day before in a bouillon made of red wine and water (equal parts), salt, peppercorns, a sliced onion, and a bunch of parsley. Let cool and drain. When ready to make sandwiches put in a bowl, with salt, pepper, chopped shallots, and parsley, a little vinegar and sweet oil; beat all well with a wire whip and spread between thin slices of white bread.

AREFULLY skin and bone the sardines. Pound the meat to a paste, moisten with lemon-juice, and season with cayenne, pepper and salt. Spread on crisp crackers.