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Filling for Meat Sandwiches

Two cups cream or milk, 2 tablespoons (large) Five Roses flour, yolks of 4 eggs, butter size of an egg. Add 1 teaspoon salt, 1 teaspoon mixed mustard, black and red pepper to taste. Beat yolks well, mix in all other ingredients, put in double boiler and cook until thick, stirring constantly to prevent lumps. When cool, beat in ½ cup lemon juice.

Then add any finely - ground meat, such as veal, tongue, ham, chicken, etc. Fresh or potted meats may be used with this recipe. It may be varied by using finely chopped watercress, lettuce, parsley, olives, etc.