Turkey Sandwich

Chop finely the dark meat of a cold roast turkey, place it in a saucepan with
about two tablespoonfuls of finely-chopped celery, season with salt and pepper to taste,
and stir over the fire until hot; then add a soft boiled egg and leave it until cold.
Cut some slices of bread about one-half inch in thickness, toast them on both sides,
then split them in two and butter them inside. Spread a layer of the turkey mixture
over one of them, lay the other slice over and press them gently with the blade of a
knife. Cut the sandwiches into halves or quarters, place them on a folded napkin or a
fancy dish-paper that has been spread on a dish, and serve.