Take a sandwich loaf and cut the crust off on three sides. Pass the knife down between the back crust and the crumb and slice the bread against it. Butter each slice of bread and lay a thin slice of beef on it, then a thin slice of tomato. Lay the other bread and butter on the top with a pinch of pepper and salt.
59. Caviare Savoury
Take some slices of buttered toast, spread lightly with caviare and put into the oven for a few seconds before serving.
60. Hard-Boiled Eggs for Garniture of Sandwiches
Have the water boiling, put the eggs into it and boil for fifteen minutes quickly. Remove with a spoon and plunge them into cold water; if the eggs are fresh this should avoid the green line which usually forms round the white.
61. Hors d’œuvres
Hors d’œuvres make a nice beginning to a meal, do not give much trouble to prepare, and dress the table laid out for lunch in an interesting manner. My practice was to use four to six glass dishes.
Sardines. Remove carefully from the tin and lay on the dish with their tails in the middle of the dish and the head part of the fish towards the outer edge of the dish.
Anchovies. The French ones bottled in oil are the most profitable and will keep quite a long time if carefully corked and the oil covers the fish. Unroll them and split them lengthwise, laying them four or five lengths one way of the dish and four or five the other, leaving little squares of the dish visible. Fill each of these with the chopped up white of an egg boiled hard.
A caviare hors d’œuvre should be served in the pot, packed in crushed ice and plain toast provided on the table for it.