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Salt and Pepper (Tarragon and Chervil a few)

Tarragon and Chervil, a few spoonfuls of each.

Quarter of a pound of cooked Ox-tongue or Ham.

One large Tomato.

Oil, Vinegar and chopped Parsley.

Cut some small square slices of brown bread about one and a half inches square. Stamp out to a neat shape with a cutter. Pound the following ingredients in a mortar: -Two ounces of cooked white meat, two yolks of eggs, one ounce of butter, finely chopped tarragon, chervil, and parsley; moisten with a tablespoonful of Béchamel sauce. Season to taste, and pass through a sieve.

Butter the pieces of bread slightly; spread each over with a thin layer of paste; cut some fancy slices of ham or tongue a trifle smaller than the bread. Place one on each slice of bread. Have ready a tomato cut up rather small; season with oil, vinegar, parsley, salt, and pepper; put a small heap on the centre of each slice; put a tarragon -leaf crossways on the top.

Work up the remainder of paste, put it in a paper cornet, and ornament the sides of each slice with same, and dish up.

The hard-boiled whites of eggs can be chopped finely and used for garnishing the dish if desired.

Bombe de Peche en Surprise.

Ingredients.