No. 221 — Tartines for Evening Tea

With a sharp knife, remove the crust from a Polish-style flour roll or French roll. Cut into slices as thick as a finger and trim into neat rectangles.

Spread with butter. Sprinkle some with grated Dutch cheese, some with green cheese or grated corned beef; alternatively top each with a slice of cheese or cold roast veal, beef, chicken, game, tongue or sausage.

Other possibilities are Parmesan butter, anchovy and lemon butter, or butter mixed with almonds, walnuts or pistachios (see Section 27, Part II).

The original also proposes spreads made from hazel grouse, green cheese with rum, hare cheese or Strasbourg pie, among other savory fillings.