SAVOURY SANDWICHES

Timaru Herald, Volume CXXXVIII, Issue 19959, 17 November 1934, Page 14

SAVOURY SANDWICHES

SOME SUGGESTED FILLINGS Some plates of dainty sandwiches make welcome additions to the afternoon tea or supper table. Fresh bread | should be used, and cut with a wellI sharpened knife to prevent crumbling I when the bread is thinly sliced. The butter should be spread before the bread is cut. Savoury sandwiches are always popular, and hereunder are suggested some fiillings which are easy to make. Savoury Sandwich Fillings Asparagus Take some asparagus heads, mash to a paste, add cream, salt and cayenne. Montreux: Take two eggs, one teaspoonful capers, one ounce of butter, one teaspoonful of parsley, anchovy sauce, cayenne pepper. Boil the eggs hard, beat all the ingredients together, and add sunfficient anchovy to make a good pink colour. Egg and Tomato: Take three eggs, half an ounce of butter, tomato puree, parsley, peppers and salt. Boil the eggs hard. Take the yolks, butter,

pepper and salt, and blend them. Then add tomato puree (good thick tomato sauce) to make a rich colour. Add finely chopped whites of eggs and a little chopped parsley.