Raisin Ribbon Sandwiches a la Astrid / Sandwiches de Raisins en Ruban a V Astrid

Step 1. some French dressing; leave it for about two hours and then press

Step 2. the cucumber free from the dressing. Cut twelve slices of bread

Step 3. very thin, butter the bread and sprinkle them with the green

Step 4. pepper that has been finely chopped. Put a layer of the cucum¬

Step 5. ber slices, sprinkle with pepper, salt, and lay on top of each the

Step 6. other slices of buttered bread, trim the sandwiches all around and cut in triangles. Lay on top of each sandwich about six slices of

Step 7. cucumber, one resting on top of the other. Garnish with a strip

Step 8. of Spanish pepper on each side. Arrange on a platter and garnish

Step 9. with parsley in the center. These sandwiches are served with

Step 10. fish, entrees, and also for afternoon teas. Lettuce Sandwich a la Blanche Sandwiches de Laitue a la Blanche

Step 11. Twelve thin slices of bread, two tablespoons of butter, one cup of

Step 12. finely chopped green tender lettuce, juice of half a lemon, cayenne pepper and salt. lettuce, the lemon juice, pepper and salt, and spread six slices of

Step 13. the bread with the mixture; put the other slices of bread on the top

Step 14. and press it down firmly, then cut in triangular shape. Arrange

Step 15. them on a platter in a row, one resting on top of the other and garnish with lettuce leaves. Turkey Livers aux Tomatoes a la Maydell

Step 16. Foies de Dindes aux Tomates a la Maydell

Step 17. Four chicken livers, two even-sized tomatoes, six slices of bread,

Step 18. two tablespoons of grated horseradish, three tablespoons of but¬

Step 19. ter, some water cress, pepper and salt to taste, and some truffles. M RS. E RI CS SO N H AM MO ND’S C OO K B OO K 37

Step 20. them with pepper and salt and some wine if at hand. Cut them