Allow 1 egg and 4 tablespoons of grated cheese to 1 slice of bread. Toast bread on one side only, spread butter on untoasted side, put 2 tablespoons grated cheese over butter, and the yolk of an egg in the center. Beat egg white stiff with a few grains of salt and pile lightly on top. Sprinkle the other 2 tablespoons of grated cheese over that and bake in moderate oven until the egg white is firm and the cheese has melted to a golden-brown.
N Neufchâtel and Honey
We know no sandwich more ethereal than one made with thin, decrusted, white bread, spread with sweet butter, then with Neufchâtel topped with some fine honey—Mount Hymettus, if possible.
Any creamy Petit Suisse will do as well as the Neufchâtel, but nothing will take the place of the honey to make this heavenly sandwich that must have been the original ambrosia.
O Oskar's Ham-Cam
Oskar Davidsen of Copenhagen, whose five-foot menu lists 186 superb sandwiches and snacks, each with a character all its own, perfected the Ham-Cam base for a flock of fancy ham sandwiches, open-faced on rye or white, soft or crisp, sweet or sour, almost any one-way slice you desire. He uses as many contrasting kinds of bread as possible, and his butter varies from salt to fresh and whipped. The Ham-Cam base involves "a juicy, tender slice of freshly boiled, mild-cured ham" with imported Camembert spread on the ham as thick as velvet.
The Ham-Cam is built up with such splendors as "goose liver paste and Madeira wine jelly," "fried calves' kidney and rémoulade," "Bombay curry salad," "bird's liver and fried egg," "a slice of red roast beef" and more of that red Madeira jelly, with anything else you say, just so long as it does credit to Camembert on ham.
P Pickled Camembert
Butter a thin slice of rye or pumpernickel and spread with ripe imported Camembert, when in season (which isn't summer). Make a mixture of sweet, sour and dill pickles, finely chopped, and spread it on. Top this with a thin slice of white bread for pleasing contrast with the black.
Q Queijo da Serra Sandwich