Page:One hundred & one sandwiches.djvu/51



HALF-CUPFUL of cooked lamb, chopped fine, two tablespoonfuls Parmesan cheese, one tablespoonful French mustard, salt, paprika, and a little cream; mix all together until smooth. Spread this on buttered bread and put together with a lettuce leaf dipped in French dressing between each sandwich.

EMOVE the crusts from thin slices of white bread and toast; cut into triangles, spread each slice with mayonnaise dressing, lay on this a Boston lettuce leaf, on this a slice of cold fowl, then a slice of broiled bacon. Cover with other triangles of toast. Garnish the top of each with a slice of hard-boiled egg.

INCE cold cooked chicken very fine, add boiled salad-dressing to make moist enough to shape into little rolls about the size of the little finger, season with finely minced celery and a little onion. Cover each roll with baking-powder biscuit crust