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SANDWICHES, SUPERIOR (for suppers and luncheons)

Cut the flesh of cooked fowl, game, or shell-fish into neat pieces. Lay these upon thin slices of toast, and cover them with suitable sauce made very thick so as to adhere. Mayonnaise sauce may be used for poultry and fish, and salmi sauce is suitable for game. Garnish the surface of the sandwiches with white of egg chopped small, finely-shredded tarragon leaves, and minced pickle or truffle. Dish the sandwiches in a circle, pile small salad or lettuces finely shredded in the centre, and place a border of clear aspic jelly cut into dice round the dish. Or mince cold game finely, and stir the mince into a little stiff salmi sauce. Minced mushroom, truffle, or tongue may be added if liked. Set the preparation upon ice, and when it is stiff put a layer between two slices of buttered bread. Serve in the usual way.