A guide to modern cookery by A. Escoffier

in a few tablespoonfuls of pale ale and a little English mustard. As soon as the cheese has melted, it is poured over the pieces of buttered toast, quickly smoothed with the flat of a knife, and sprinkled with cayenne. The pieces may be cut up if required. 2336—SANDWICHES Sandwiches are prepared in two ways, according to their purposes. They generally consist of two slices of buttered bread, with mustard spread upon them, covering a slice of ham or tongue, &c. Sandwiches are usually rectangular, and they should measure about three inches by one and one-half inches. The kind served at ball buffets are much smaller, and therefore it is best to cut the sandwiched product (whatever this be) into dice, and to mix it with an equal weight of butter containing mustard. When sandwiches have to be kept, they should be placed under a slight weight to prevent the bread from drying. Sandwiches may also be made from thick, toasted slices of bread, cut laterally into two, and then garnished according to fancy. _Names of common Sandwiches._ Ham Sandwich. Tongue Sandwich. Beef Sandwich. Pressed-beef Sandwich. Veal Sandwich. Chicken Sandwich. Foie-Gras Sandwich. Hard-boiled Egg Sandwich. Caviare Sandwich. Tomato Sandwich. Cucumber Sandwich. Watercress Sandwich. Mustard-and-cress Sandwich. 2337—BOOKMAKER SANDWICHES In his book, “La Cuisine Anglaise,” Mr. Suzanne gives the following kind of sandwich, which deserves attention:— This kind of sandwich, which is liked by racing people, is a most substantial affair, and it will be seen from the following recipe that a sandwich of the nature prescribed might, in an emergency, answer the purpose of a meal. Take an English tin-loaf, and cut off its two end crusts, leaving on them about one-third inch of crumb. Butter these crusts. Meanwhile grill a thick steak, well seasoned with salt and pepper. When it is cooked, cool it; sprinkle it with grated horse-radish and mustard, and lay it between the two crusts. String the whole together as for a galantine, and wrap it in several sheets of blotting-paper. Then place the parcel under a letter-press, the screw of which should be gradually tightened, and leave the sandwich thus for one-half hour. At the end of this time the insides of the slices of bread have, owing to the pressure, become saturated with meat juice, which is prevented from escaping by the covering of crust. Remove the blotting-paper, and pack the sandwich in a box or in several sheets of white paper.