Shooting Sandwich.—Toast neatly trimmed slices of bread on both sides, then split and butter half of them with plain or savoury butter, and spread the rest with a stiff tartare sauce, to which you have added some French mustard (moutarde de Maille). Cover the buttered pieces with thin slices of meat or game, and press the rest of the bread on this. This sandwich appears in a variety of shapes. For instance, if plain butter and remoulade, with shred celery and sliced pheasant or partridge is used, it is called Sandwich à la Gladstone. If cold roast duck and either olive mayonnaise or aspic-stiffened bigarade sauce is used it is called Sandwich à la bigarade or aux olives. Whilst, filled with grouse or any brown game slices and a very stiff tartare, it is known as Milan Sandwich.