Rolls, Small Fancy with Lobster, Shrimp, Crawfish, Fillets of Sole, Chicken Salpicon, Foies-Gras or Rillettes de Tours

Have small plain rolls three and one-quarter inches long by one and three-quarter inches wide. These rolls must not be split on the side, but make an opening on the top, reserving the cover. Empty them of their crumb, and fill the entire insides with either lobster, crawfish, shrimp, or pressed cold fried soles, cutting them in three-sixteenth inch squares, season with salt, pepper, oil, vinegar, tarragon, chervil, and parsley, thickening with a little mayonnaise. After the rolls are filled with this, lay the cover on top, and arrange them pyramidically over a folded napkin.

For Chicken or Salpicon.—Cut the chicken into three-sixteenth inch squares, also some mushrooms, and the same quantity of unsmoked red beef tongue, all the same size pieces; add half as much one-eighth of an inch squares of truffles, season with a mayonnaise mixing in with it a very fine tomato puree (No. 730), and seasoning it all highly, garnish and serve the same as the lobsters.

For Fancy Small Rolls Garnished Either with Chopped Ham, Foies-Gras from the Terrine, or Rillettes de Tours.—Make these rolls smaller than the others having them two and a quarter inches long by one and a quarter inches wide, fill them by making an incision on the side, and in this lay the garnishing of chopped ham, foies-gras, or rillettes. They can also be served plain arranged on a folded napkin.