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FISH SAVOURY
Heat slightly left over cooked Fish, mince with very finely
chopped parsley, season with appropriate piquant sauce,
spread on thin fried or buttered toast, put under grill, sprinkle
with a little Lemon juice, and serve very hot.
FOIE GRAS
Pound together Foie Gras and half the quantity of butter, a few
drops of Worcestershire Sauce, salt & pepper, use between
saltine or water biscuits, sliced bread, rolls or muffins.
GAME
Chop up cooked Game, moisten with piquant brown sauce,
add very little Currant or other sweet jelly, and use between
'buttered white bread.
GORGONZOLA or ROQUEFORT CHEESE
Pound together with tablefork Gorgonzola or Roquefort with
butter and very finely chopped Celery, add a few drops of Wor
cestershire Sauce and a little Cayenne, spread a thickish layer
on slices of white or brown bread.
HAM & CELERY
Chop up cooked Ham and half the amount of Celery, moisten
with a little Cream,add Tomato Ketchup and very little Cayenne,
use between small buttered rolls.
Can be served hot by placing filled rolls in oven till thoroughly heated.
HAM & CHEESE
Use toast or any sliced bread ; butter, lay thin slices of cooked
Ham, cover with thin slices of Gruyere or Swiss Cheese,
add mustard. Chutney or Tomato Ketchup and sandwich.
LOBSTER & EGG:see Shrimp & Egg.
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100