en through the meat chopper to make a half pint, pound it in a mortar or rub it in a bowl with the hard-boiled yolks of four eggs, four tablespoonfuls of thick cream, a half teaspoonful of salt, a dash of pepper, and if you have it, two saltspoonfuls of celery seed; in the winter you may add a half cupful of finely chopped celery. Butter thin slices of white bread, cover them with this mixture, place on top a slice of brown bread buttered on both sides, then a thick layer of shredded celery, with a tablespoonful of mayonnaise in the middle, then another slice of buttered white bread; press together, trim the crusts and cut into fingers.
Chop sufficient cold chicken to make a half pint, add the juice of half a lemon, two tablespoonfuls of melted butter or olive oil, twelve walnuts chopped very fine, a half teaspoonful of paprika and a half teaspoonful of salt. Put this mixture between thin slices of buttered bread, trim the crusts and cut into fingers.
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