Page:The Up-to-Date Sandwich Book.djvu/41

 MONTPELIER SANDWICH

Put three hard-boiled eggs and three boned anchovies in a mortar and pound fine; add one ounce of butter, and season with salt and cayenne pepper. Place between thin slices of white bread cut in fancy shapes. Garnish with a sprig of parsley.

JAPANESE EGG SANDWICH

Chop four hard-boiled eggs and three boned sardines fine, add a teaspoonful of melted butter and rub to a paste; season with pepper and salt and a little mayonnaise dressing; cut in slender strips. Garnish with parsley and an olive.

BROWN EGG SANDWICH

Mash the yolks of five hard-boiled eggs and moisten with a teaspoonful of melted butter and a drop of vinegar, work to a paste, adding salt, pepper and a little French mustard, and a drop of tabasco. Spread