Page:The Boston cooking-school cook book.djvu/632

550.

Put fresh, crisp lettuce leaves, washed and thoroughly dried, between thin slices of buttered bread prepared as for Bread and Butter Folds, having a teaspoon of Mayonnaise on each leaf.

Chop finely the whites of ‘‘ hard-boiled” eggs; force the yolks through a strainer or potato ricer. Mix yolks and whites, season with salt and pepper, and moisten with May- onnaise or Cream Salad Dressing. . Spread mixture between thin slices of buttered bread prepared as for Bread and Butter Folds.

Remove skin and bones from sardines, and mash to a_ paste. Add to an equal quantity of yolks of *‘ hard-boiled” — eggs rubbed through a sieve. Season with salt, cayenne, | and a few drops of lemon juice; moisten with olive oil or melted butter. Spread mixture between thin slices of but- tered bread prepared as for Bread and Butter Folds.

Slice cold boiled ham as thinly as possible. Put between | thin slices of buttered bread prepared as for Bread and Butter Folds.

Finely chop cold boiled ham, and moisten with Sauce Tartare. “Spread between thin slices of buttered bread pre- pared as for Bread and Butter Folds.

Rub the yolks of.‘ hard-boiled eggs” to a paste. Moisten with soft butter and season with anchovy sauce. Spread mixture between thin slices of buttered bread prepared as for Bread and Butter Folds.

Chop cold boiled chicken, and moisten with Mayonnaise or Cream Salad Dressing; or season with salt and pepper, and