Sauté the caps of half a pound of mushrooms in a little butter about five minutes, adding half a sliced onion if desired. Cover with highly seasoned stock and let simmer until very tender; chop and press through a sieve, and, if very moist, reduce to the consistency of a thick purée. Add an equal quantity of lobster meat pounded smooth in a mortar. Season to taste with salt, pepper, lemon juice and, if desired, tomato catsup. When cool use as any filling.
Cheese=and=English=Walnut Sandwiches.
Ingredients.
- ¼ a pound of grated cheese.
- ¼ a pound of butter.
- ¼ a pound of English walnut meats, sliced.
- Salt and paprica to taste.
Method.—Work the butter to a cream, add the seasonings and the grated cheese gradually; then mix in the nuts, which should be sliced very thin. Spread the mixture upon bits of bread and press together in pairs. Particularly good made of brownbread and served with a simple vegetable salad!
Egg=and=Spinach Sandwiches.
Use cold boiled spinach, which when hot was chopped very fine or pressed through a colander, and sifted yolks of well-cooked eggs. Mix the spinach with sauce tartare and spread on one bit of bread, spread the other with butter and sifted yolk of egg; press together. Garnish the serving-dish with parsley and cooked eggs cut in quarters lengthwise.
Cress=and=Egg Sandwiches.
Pick the leaves from fresh cress, chop or break apart, season with French dressing, and proceed as above.