One of the most palatable ways, it seems to me, in which to make
sandwiches is to take paste, not puff paste that is too rich, and roll
it out as thinly as possible; cut it into rounds of uniform size
spread around with a certain mixture, then cover it with another round
of the paste, pinch the edges together and bake them till they are
brown. As to the mixtures, they may be made of an endless number of
savory viands. Say bloater paste softened so that it will spread
easily with a little melted butter. And then there are all sorts of
potted meats and devilled things that seem almost as if they were made
expressly to be used in this way. Believe me, you will find these
sandwiches ever so dainty if you get them small enough and thin
enough, and, by the way, they make a capital appointment for the
five-o'clock tea-table.