Spanish Sandwich.—Spread some thin slices of brown or Hovis bread with green butter or panah, sprinkle this with chopped hard-boiled egg yolk, and cover with thin, small fillets of cold, cooked chicken and tongue, cover with other slices of bread and butter, pressing them well together and stamp them out in rounds. Brush the tops over either just liquid aspic or liquefied butter sprinkle it thickly with minced parsley, coralline pepper and minced white of egg, and garnished with seasoned watercress.