Pimentos on each sandwich. / Sturgeon Sandwiches a la Theodore

Step 1. patty cutter; chop the green peppers fine. Cut six thin slices

Step 2. from the sturgeon and roll; glaze them with some aspic and deco¬

Step 3. rate a star of truffles on each; the rest of the sturgeon chop; mix

Step 4. it with the butter and anchovy paste; spread the bread with it M RS. E RI CS SO N H AM MO ND’S C OO K B OO K 41

Step 5. and decorate all around the sandwiches with the finely chopped

Step 6. green peppers. In the center put the rolled sturgeons. Crab a la Charlotta Crabe a. la Car lot ta

Step 7. Put small Charlotta moulds on ice; glaze with aspic and deco¬

Step 8. rate on each a daisy of truffle; glaze again on the decoration; line

Step 9. with the cream. To one cup of cream add three tablespoons of

Step 10. dissolved Cox’s gelatine; fill them with crab meat that has been

Step 11. shredded fine flavored with lemon, pepper, and salt; spread with

Step 12. the cream on the top; leave on ice until settled. Spread slices

Step 13. of bread with anchovy paste and butter mixed, shape of the

Step 14. forms; dip them in warm water and turn them out on the sand¬

Step 15. wiches. Arrange them in the form of a rose on a platter; garnish

Step 16. in the center with a vegetable rose and around with the small crab

Step 17. claws and quarters of lemons as the illustration shows.