Cut any pieces of left-over game into dice. Put two tablespoonfuls of butter and two of flour in a saucepan, add a half pint of stock. When boiling add a half can of very fine mushrooms, a tablespoonful of chopped ham, a tablespoonful of chopped parsley, a level teaspoonful of salt and a saltspoonful of pepper. Bring this to a boil, add the game; stand over hot water for fifteen or twenty minutes until the game has absorbed part of the sauce, then add two tablespoonfuls of sherry or Madeira, and fill into the square canapés made the same as in preceding recipe.
[Lamb Canapés]
- 2 cans, or one quart of cooked peas
- 1 blade of mace
- 2 level tablespoonfuls of butter
- 2 level tablespoonfuls of flour
- ½ pint of stock
- 1 teaspoonful of kitchen bouquet
- ½ teaspoonful of salt
- 1 tablespoonful of chopped onion
- 2 tablespoonfuls of claret
- 1 saltspoonful of pepper
Put the butter and onion in a saucepan, shake it over the fire, then add the cold boiled lamb, cut into blocks; you should have one pint. When this is boiling add all the seasoning and stand the mixture over hot water on the back of the stove while you make the canapés. Press the peas through a sieve; the pulp must be quite dry; add to it a palatable seasoning of salt and pepper and one or two tablespoonfuls of melted butter. Put these in a pastry bag. Toast the bread on one side, put the peas around in rope-like form, or roses, on the untoasted side, making a border sufficiently high to hold the lamb. Stand in the oven until the bread is carefully toasted. Arrange them on lace papers on heated plates, fill the center with the lamb mixture and send to the table.
[Club-House Sandwiches]
Club-house sandwiches may be made in a number of different ways, but are served warm as a rule on bread carefully toasted at the last moment. Put on top of a square of toasted bread a thin layer of broiled ham or bacon; on top of this a thin slice of Holland pickle, on top of that a thin slice of cold roasted chicken or turkey, then a leaf of lettuce in the center of which you put a teaspoonful of mayonnaise dressing; cover this with another slice of buttered toast. Press the two together, and cut from one corner to another making two large triangles, and send at once to the table.
People not using ham may make a palatable sandwich by putting down first a layer of cold boiled tongue, then a layer of Holland cucumber, a layer of turkey or chicken, another layer of cucumber and the slice of toast. Garnish with little pieces of water cress before putting on the last slice.