LA BONNE CUISINE.

Auckland Star, Volume LXVI, Issue 236, 5 October 1935, Page 3 (Supplement)

LA BONNE CUISINE.

SANDWICHES ARE POPULAR NEW AND SIMPLE WAYS. (By A FRENCH CHEF.) Veal And Lemon Sandwiches. Remove any skin or gristle, from half a pound of cold lean veal. Put it through a mincer with a quarter of a pound of rather fat ham, season with salt and pepper, a leaf of very finely chopped lemon thyme and a few grains of mace. Mix well with a tablespoonful of cream or -white sauce; butter slices of white bread and spread with a layer of the mixture. Place on this a very thin slice of lemon -without peel, pith or pips and cover with another layer of veal. Place slices of buttered bread on top,, press -well and cut into fingers. Indian Sandwiches. Pound together 2oz cold meat with loz cold bacon, ham or tongue. Moisten’ in a stewpan with a little stock, add a dessertspoonful of curry powder and another of curry paste. Let it simmer for ten minutes and mix into a smooth paste. Make into sandwiches with fried bread. Delicious Sandwiches. Delicious sandwiches can be made by chopping some fried bacon—this should be fat and not fried too crisp—and mash 'in some fried liver—this also must be moist and not hardened by over-cooking. Mix the bacon and liver together, moisten with a few spoonfuls of cream and season to taste. Spread the mixture between slices of thin brown bread, slightly spread with butter. Lay in a sprig or two of cress or some slices of cucumber.

Press the 'bread well down and cut into shape.

Mock Crab Sandwiches.

Minced crisp radishes form the basis of these sandwiches.

They should be washed and peeled and cut very finely. Take four tablespoonfuls of grated cheese, one tablespoonful of creamed butter, spread thin slices of bread with butter and cheese and add the radishes in a thick layer between them. Potted Shrimp Sandwiches. Put into a saucepan a large piece of butter and let it get thoroughly hot. Next put into the butter half a pint of pickled shrimps, adding mace, salt and pepper to taste. Heat thoroughly, stirring all the time to prevent burning. Put into pots and cover with butter. A little chopped parsley is a great improvement. Egg And Anchovy Filling. The yolk of one hard-boiled egg, the weight of the egg yolk in butter, one tablespoonful cream, lemon juice to taste, a little anchovy paste, salt and pepper, slices of brown bread and butter. Mix the yolk of the egg with the butter in a basin, then add the cream, a little anchovy paste and sufficient lemon juice to taste. Add a pinch of salt and pepper and mix thoroughly together. Spread between slices of brown biead and butter. Fish Sandwich Filling. Flake any cold cooked fish, pound smoothly, and mix with finely chopped hard-boiled egg. , Moisten with mayonnaise sauce and season with pepper and salt. Use between a sliced cucumber on bread and butter. Tomato and Sardine Sandwiches. Bone and pass about . ten sardines through a sieve with a piece of butter the size of an egg. Season well with pepper and spread the mixture on some thin sliees of bread and butter. Skin a few tomatoes, cut into sliees and put them over the mixture. Squeeze a little lemon juice on each slice and a spunkline of castor sugar. Place slices ot bread"and butter over each and cut into sandwiches with a sharp knife or cutter. i Egg Salad Sandwiches. Break eggs into a saucepan, according to number of persons, add some butter, a little chutney, pepper and salt to taste. Stir over a gentle heat until the eggs set, taking care the mixture does not burn or become too solid. If necessary, add a little milk. Leave till cold, cut some very thin slices of bread and butter. Spread a layer on one side and cover with another slice. Then take a few thin slices of tomato, cucumber, lettuces, cress. Add salt and pepper and place a thin layer of salad on the egg sandwich. Cover with another slice of bread and butter. Cut into shapes. Repeat until enough sandwiches are made. Cheese and Olive Sandwiches. Spread some thin slices of bread with cream-cheese in place of butter and place thereon a thin layer of finely chopped olives, thinly sliced cucumber, and sprinkle with a little grated Spanish onion. Before folding, add a little mayonnaise sauce. Coconut Sandwiches. Take a cupful of grated coconut, mix with half as much ground hazel nuts, two teaspoonfuls castor sugar, three of cream, and one of lemon juice. Work smooth together. This mixture makes a delicious filling for sandwiches.