Stuffed Egg with Olives a la Murial

Step 1. with a round biscuit cutter; spread it with butter and some anchovy

Step 2. paste mixed. Hard boil the eggs, time twelve minutes, leave in

Step 3. the water until cold and then cut them in halves lengthwise and stuff; put the tomatoes in hot water, remove the skin and cut them

Step 4. in thin slices; put a slice of tomato on each sandwich and on top

Step 5. of that put the stuffed eggs. Arrange them lengthwise in the form

Step 6. of a ring on a platter and put a tiny handle of the green pepper in

Step 7. each that first has been cut and left in ice-water until crisp. Garnish

Step 8. with parsley in the center and serve as an appetizer. Filling. Stir the yolks to a cream with one tablespoon of

Step 9. butter; add the olives that first have been finely chopped and then add the two spoons of whipped cream.

Step 10. Roquefort Cheese Sandwiches & la New York

Step 11. Sandwiches de Fro mage de Roquefort a la New-York

Step 12. Take a quarter of a pound of Roquefort cheese and stir it to a cream; add to it three tablespoons of butter. Cut sixteen slices of

Step 13. bread very thin and butter them; spread eight of the slices of bread

Step 14. with the cheese, the other buttered slices put on the top; press it

Step 15. down firmly and cut it in a heart, a triangle, or a star shape. Ar¬

Step 16. range them on a platter with lettuce leaves and garnish with the M RS. E RI CS SO N H AM MO ND’S C OO K B OO K 31

Step 17. heart of the lettuce in the center. Different kinds of cheese can be

Step 18. used in place of Roquefort if so desired.

Step 19. Sandwiches with American Cheese a la Barnegat

Step 20. Sandwiches de Fromage americain a la Barnegat Cut sixteen slices of bread and trim away the crust; spread the