1893 Beverages and sandwiches for your husband's friends (1893)

bones the breasts of a woodcock, then broil them on each side, being careful not to cook too much, season well with salt, pepper and sufficient butter to moisten them. As soon as broiled, while hot, place half the breast of one woodcock between each

To be eaten cold and served with champagne

roll.

punch or burgundy.

PATE DE FOIE GRAS SANDWICHES. From a freshly opened jar of foie gras, remove Make sandwiches accord- ing to general directions, either spreading on the foie These are best served with champagne or champagne punch. the top covering of fat. gras as a paste, or using in thin slices.

ROQUEFORT CHEESE SANDWICHES.

of good imported

the green part out

Select

To two parts of the cheese add

Roquefort cheese.

one of butter. With a silver fork mix thoroughly into a paste and spread on the thinly buttered bread

slices.

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