Cream ½ lb. of butter and add to it 1 dessert-spoonful of mixed mustard, 3 tablespoons of olive oil, a little salt, and the yolk of 1 egg; one may add to this ¼ cup of very thick cream. Mix thoroughly and set away to cool. To make sandwiches, spread the bread with this mixture and put in very finely chopped ham, or chicken and celery, or cream cheese and chopped nuts, or green peppers and mustard and cress, or lettuce, or "Indian relish," or cucumber, or tomato or anything else you happen to have and may like.
SALAD DRESSING
(For grapefruit or orange)
Mix well 2 tablespoonfuls of Escoffier Sauce Diable and 1 tablespoonful of Escoffier Sauce Robert and then add olive oil, a little at a time. When it becomes thick, season with salt and pepper and vinegar.
CHEESE DRESSING
One quarter of a lb. of Roquefort cheese and 2 tablespoons of thick cream mixed to a smooth paste; stir in, little by little, enough olive oil to give the consistency of mayonnaise; season with tarragon vinegar, salt, and pepper. This is especially good for string beans, lettuce, or endive. One may fill celery stalks with this dressing made into a thick paste.