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.