SANDWICH RECIPES

Auckland Star, Volume LXIX, Issue 226, 24 September 1938, Page 5 (Supplement)

SANDWICH RECIPES

ByA French Chef

La Cuisine

rvURING the summer months D the French delight in picnicking el fresco fashion in the pretty country resorts that abound near Paris. Of course, many are the dainties they take with them tucked, away in their lunch basket, but sandwiches always form an important part of the menu. Many are the varieties of sandwiches, tasty titbit* for afternoon tea or lunch. Herei i» '* sandwich that starts with a. relish, includes meat, fowl and vegetable courses and ends with s salad dressing. This is most often a three-storey edifice, constructed on toast and originally conceived with chicken, bacon, tomatoes, lettuce and mayonnaise. An improved model is made as follows: Strips of lobster are included in the chicken layer, and strips of chicken, mingled with the lettuce and sliced tomatoes? The salty res* is furn»hed by strips of crisp bacon, and olives and « pickle—with the necessary match for convenient handling—garnish the plate. "Hot Dog," as it is willed, consists of a sizzling "Frankfurter," or "Cambridge" «ausaze, in a sliced bun, with mustard a volonte. Or Two" the ingredients served between slkM of white bread. As a matter of fact it's the bread that makes the sandwich, and the French way of making a sandwich certainly doesn t come up to the English method. The true sand-

wich must be made witli what the French call pain de mie—tin-loaf bread— in order to achieve the much-desired 'thinness and delicacy. And, in order to be nutritive, a sandwich, must be well buttered. The fancy varieties in sandwiches, usually, are the invention of resourceful hostesses, who have found a new ground for competition. The use of different kinds of bread, white and brown, for instance —to be built up and cut bi cross sections, to give a ribbon effect, is one invention. Ingredients would fill a column. Cucumbers, fish pastes, tuna, grated cloves, celery root, grated egg, sardines, cheese, shrimps, 6hadrow, caviar, lobster, pate-de-foie-gras, smoked salmon, anchovy, pimiento, mushrooms, truffles, turkey and sweet potato, guava jelly, jam, figs, almonds, salami, tartare, Indian relish. ... ' All what you will! | Coqmlles St. Jacques (Scallops) There are many ways of preparing i them, and in France it is considered one [ of the nicest fish entrees of the season. - When the "coquilles" arrive at the size ? to be caught, and are still tightly shut, > I it is necessary to carefully wash and - brush them in cold water and, when they

open, plunge them into boiling water, salted and vinegared. As soon as the coquilles begin to boil, what they contain is lifted out, and the interior of them carefully rinsed, since this shell, for the coquille St. Jacques, serves as its plate. Butter the shell next, and then place the contents in the halves, that is, the middle of the mollusc with its red part, throwing away the beard and the dark part. Then "mask," as the cooks say or cover the flesh with a sauce composed in the following manner: Make «. roux with olive oil, add mixed onion, a tablespoonful of flour. Mix this with white wine and good stock, half and half. Let it simmer, spice with a leaf of thyme, a pinch of red pepper, clove, some mushrooms cut small, parsley, a little eschallot, and sprinkle with lemon juice, The coquilles St. Jacques, having been covered with the thick juice, are then egg and bread-crumbed. This recipe can be varied in many ways. It can be made with grated cheese, j or have the top rounded off with truffles. It may be moistened with a little Madeira, instead of white wine, the mollusc may even be left in its entirety, and not detached, without neglecting, however, to throw away the beard and the dark parts. ! A Soup and a Salad s Chicken Cream Soup.—Allow half a , pound of chopped chicken meet, two teal spoonfuls of salt, and one and a half quarts of cold water to come 6lowly to

the boiling point, then let simmer 45 minutes, add one cupful of finely-diced potatoes, two-thirds cupfuls of chopped carrot, half a cupful each of chopped celery and cabbage, and cook until tender. Just before serving add about two ctfpfuls of cream or scalded milk, with two tablespoonfuls of butter. Salade de Pommes de Terre. —This particular potato salad has a foundation of six cupfuls cold, boiled potatoes, two finely-chopped hard-boiled two teaspoonfuls of minced onions, half a cupful of chopped celery. Mix together thoroughly, moisten with one cupful of thick mayonnaise, or cooked dressing. Season tastily with salt, pepper, paprika, and one quarter teaspoonful of celery seed. Press into a rectangular pan, and set away to chill. Before serving turn out on a large platter, fringed with watercress. Decorate with tiny pieces of pimientos, boiled carrots, hard-boiled egg yolk, and t\e whites.