A Handbook of Cookery for a Small House

the same way. To make a larger quantity add half a teacupful of oil for each yolk, and a quarter of a teaspoonful of Tarragon vinegar. If possible a mayonnaise should not be made more than half an hour before it is required. _Fowl._ The chicken should be carved and laid on a bed of mixed salad with a few slices of beet-root round the outside of the dish. _Lobster._ The lobster should be taken out of the shell and laid on a bed of lettuce. _54. Salmon and Cucumber Sandwiches_ Pound some fresh salmon in a mortar with a drain of anchovy sauce. Spread it lightly on some thin bread and butter. Add a couple of thin slices of cucumber and a little salt. Salmon and shrimp paste can be used if preferred. _55. Prawn Sandwiches_ Cut thin some bread and butter. Cut the prawns very fine and lay them on the buttered bread with a little mustard and cress, pepper and salt. _56. Sardine Sandwiches_ Scrape the sardines and remove the bones. Take eight slices of toast about an inch thick, trim round the edges, and split with a knife. Butter lightly while hot and lay the sardines between the split toast not too thickly. Add a little red or white pepper if preferred and then close the toast which should be then cut into two and served hot. _57. Sardines on Toast_ Take the sardines out of the box and scrape off the scales, split them and remove the backbone. Lay two sardines (four halves) on each slice of buttered toast, sprinkle with a little red pepper and place in the oven. Serve very hot. _58. Beef and Tomato Sandwiches_ 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