Fried Croquettes, Bologna Style

Take a piece of stewed lean veal, a little brain boiled or stewed, and a slice of ham. Chop and grind everything fine. Add a yolk of egg or a whole egg, according to the quantity, and a little =Balsamella= . Put the hash on the fire and stir until the egg is cooked. Add finally grated cheese, a taste of nutmeg, and, if you have them, some truffles chopped very fine and put in a plate. When quite cold make some little balls as large as a walnut and roll them in flour. Then dip in beaten egg and bread crumb ground very fine, repeating the operation twice, and fry.

Roquefort Sandwiches

Mash a quarter of a pound of Roquefort cheese, adding gradually sufficient melted butter to make a paste. Spread this between slices of buttered bread, press together, trim the crusts, and cut into fingers.

Deviled Cheese Sandwiches

Put one pound of American cheese through your meat chopper. Add two tablespoonfuls of tomato catsup, one teaspoonful of Worcestershire sauce, a half teaspoonful of paprika, a dash of cayenne, two tablespoonfuls of olive oil or melted butter, four tablespoonfuls of sherry and a half teaspoonful of salt. Mix until perfectly smooth, and spread between thin slices of buttered bread; trim the crusts and cut into triangles.

Honolulu Sandwiches

Put two Spanish sweet peppers (pimientos), one Neufchatel cheese, one pared and quartered apple and twelve blanched almonds through the meat grinder. These may be put through alternately, or mixed as you grind. Rub the mixture, add a half teaspoonful of salt and a saltspoonful of paprika. Spread this between thin slices of buttered white or brown bread. Press, cut the crusts and cut into fingers.