I know of course, but this turned out to be particularly nice. Last Sunday I varied on this recipe for Lamb Wellington - I made pork Wellington with ham mousse. So I got me a white square bread cut in long slices instead of in square slices. I used three slices for the pork (tenderloins). They were delicious.

Then for Tuesday I made salmon sandwiches, as an appetizer. Two slices, rolled out, Philadelphia spread, cucumber, salmon, mayonaise, rolled and set in foil and then sliced in thin slices.

And for today I made a variation on Quiche Lorraine. The recipe asked for bread dough (croissant dough to be precise), but I still had left two slices of the casino bread, so I used them. Lined the oven plate with them, then layers of bacon and cheese and a mix of eggs and cream and herbs on top. Wonderful!

It's nice to make two new recipes and an old one (the sandwiches I made before) that turn out so nice!