The 1918 Fanny Farmer Cookbook

Lobster Sandwiches à la Boulevard

Mix an equal quantity of finely chopped lobster meat and the yolks of “hard boiled” eggs

forced

through a sieve. Moisten with melted butter, and season with German mustard, beef extract

diluted with a very small quantity of boiling water, and salt. Spread mixture between thin

slices of

buttered bread, remove crusts, and cut into fancy shapes. A small quantity of lobster meat is

most successfully utilized in this way.

Oyster Sandwiches

Arrange fried oysters on crisp lettuce leaves, allowing two oysters for each leaf, and one leaf

for

each sandwich. Prepare as other sandwiches.

Nut and Cheese Sandwiches

Mix equal parts of grated Gruyère cheese and chopped English walnut meat; then season with

salt and cayenne. Prepare as other sandwiches.

Cheese and Anchovy Sandwiches

Cream two tablespoons butter, and add one−fourth cup grated Young America Cheese and

one

teaspoon vinegar. Season with salt, paprika, mustard, and Anchovy sauce. Spread mixture

between thin slices of bread.

Windsor Sandwiches

Cream one−third cup butter, and add one−half cup each of finely chopped cold boiled ham

and

cold boiled chicken. Season with salt and paprika. Spread mixture between thin slices of

bread.

Club Sandwiches

Arrange on slices of bread thin slices of cooked bacon; cover with slices of cold roast

chicken,

Chapter XXXIV − SANDWICHES AND CANAPES

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