Salads, Sandwiches and Chafing-Dish Dainties

Salads, sandwiches and chafing-dish dainties from the Boston Cooking-School's magazine editor, with fifty photographed dishes.

Home › Sandwiches › Cress-and-Egg Sandwiches

Cress-and-Egg Sandwiches

Pick the leaves from fresh cress, chop or break apart, season with French dressing, and proceed as above.

Imitation Pâté-de-Foie Gras Sandwiches.

Chop half an onion and sauté in a little butter; when delicately browned, add five or six chicken livers and sauté them on both sides. Cover with

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