Greville Sandwich.—Stamp out the bread and butter as in the preceding recipe, and spread these rounds with pounded or minced game mixed with capers and tiny fillets of anchovy; press them together, and then mask half with brown and half with white chaufroix and serve when set, garnished with watercress. This decoration can manifestly be applied to all small sandwiches, as can also the practice of brushing the upper side with just liquid aspic and dusting it with lobster coral, coralline pepper, minced parsley, olives, etc., setting these with a drop or two more of aspic jelly.