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 roll. To be eaten cold and served with champagne punch or burgundy.
From a freshly opened jar of foie gras, remove the top covering of fat. Make sandwiches according to general directions, either spreading on the foie gras as a paste, or using in thin slices. These are best served with champagne or champagne punch.
Select the green part out of good imported Roquefort cheese. To two parts of the cheese add one of butter. With a silver fork mix thoroughly into a paste and spread on the thinly buttered bread slices.
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