Cheese Sandwich

Grate two ounces of Roquefort, or Parmesan, or other cheese, and work it well
with a pat of butter. Spread this on some thin slices of bread, put another thin slice
on the top of each, press them gently together, cut the sandwiches into finger lengths,
and arrange them neatly on a folded napkin, or a fancy dish-paper, garnishing here
and there with freshly gathered parsley. Serve the sandwiches with salad.
A second method of preparation is to take the yolks of three hard boiled eggs,
and with one ounce of butter melted over the fire mix and rub them to a smooth
paste; grate four ounces of cheese and work it into the paste, and season it to taste
with salt and pepper. Cut three slices of thin bread, and butter; spread each slice
with one-third of this paste, and fold the other half of the slice over it.