Sandwiches à La Rorer Recipe

Chop sufficient white meat of cooked chicken to make a half pint.

Select two fine bunches of cress, and with a sharp knife shave it very

fine. Wash and dry the crisp portion from a head of lettuce. Put the

yolks of two eggs into a saucepan, add the juice from two lemons and

stir over hot water until the mixture is thick; take from the fire and

add slowly two tablespoonfuls of olive oil; add this to the chicken and

season with a half teaspoonful of salt and a dash of pepper. Butter a

slice of white bread, put over a rather thick layer of the chicken

mixture, then a slice of brown bread, buttered on both sides; cover this

with a thick layer of cress, dust it lightly with salt and pepper, then

another slice of white bread, buttered; press these firmly together,

trim the crusts and cut into fingers.

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