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Rolled Sandwiches
Cut fresh bread thin, trim off crust with scissors. Spread with chicken paste, pate de fois gras, or anchovy paste. Roll the slices small, serve with salad at a reception or dinner. It is an easy matter to find sandwich fillings. There are so many canned meats, peanut butter and other things to fall back on in emergency, when fresh material cannot be obtained.
A reception sandwich rather than a lunch one: thin bread, a savory paste, rolled and cut small. The whole thing hinges on the bread being soft enough to roll without cracking.
- The breadUse a soft, fine-crumbed white sandwich loaf, unsliced if you can get it, and cut it about 1/8 inch thick. Day-old bread firm enough to slice cleanly but not dry is easier to handle than same-day bread.
- Rolling without crackingFlatten each trimmed slice with a rolling pin before spreading. If the bread still splits, lay the slices between damp towels for a few minutes, or warm them briefly, then roll and rest them seam-side down so they hold.
- Pate de fois grasA common period misspelling of pate de foie gras. Any smooth liver pate spreads the same way; force-fed foie gras is banned or restricted in some jurisdictions, so a chicken liver pate is a usual substitute.
- Anchovy pasteStill sold in tubes and considerably saltier than the pastes it sits beside here. Slacken it with an equal amount of softened butter or cream cheese before spreading, or the filling overwhelms the bread.
- Chicken pasteLess commonly sold now, though canned chicken spread still exists. Pound or process cooked chicken with softened butter, salt and a little cream to a smooth spreadable paste; the texture should be that of thick frosting, or it will tear the bread.
- Holding themRoll several hours ahead, pack seam-side down in a single layer, cover with a barely damp cloth and then plastic, and refrigerate. Bring back to cool room temperature before serving so the butter is not stiff.