Sandwiches à l’Impériale


Cut some fresh brown bread in slices about a quarter of an inch thick, and then mask it with the following mixture:— Take for eight or ten persons two ounces of Gilson’s cream of bloater and three hard boiled yolks of eggs and pound them together; add a quarter of a pound of fresh butter, and work in the mortar till smooth; then rub through a hair sieve and mix into it by degrees a half gill of stiffly whipped cream; spread this on the bread, and sprinkle it all over with very finely shredded celery that has been kept in cold water for about an hour to get crisp, then strain from the water and season with a little salad oil, chopped tarragon and chervil, a very little French vinegar, and a tiny dust of salt; close the cream in by placing another slice of bread on the top; butter this and sprinkle with hard boiled yolk of egg that has been passed through the sieve, and over this, lightly sprinkle with chopped parsley, cut out the bread in strips, and with the mixture prepared as above make a little rose on the top of each sandwich with a rose pipe and bag; dish up on a dish-paper and garnish with green parsley and coral. Serve for a savoury for dinner or luncheon, or as a breakfast dish, or for any cold collation.