Pear & Stilton Tea Sandwiches
Source of Recipe
http://home.att.net/~dfaglon/tearecipe.html
List of Ingredients
Makes 8 tea sandwiches
4 very thin slices honey-oat bread
1 tablespoon butter softened
1 ripe pear, halved and thinly sliced
lemon juice
2 tablespoons crumbled stilton cheese (about 1/2 ounce)
Recipe
Spread each bread slice with the softened butter.
Sprinkle the sliced pears with the lemon juice. Place
1/2 of the pear slices in a single layer on one slice
of bread. Top with half of the crumbled cheese and
the second bread slice. Repeat using the remaining
pear slices, cheese and bread. Cut off crusts. Cut
each into 4 finger sized sandwiches.
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CHICKEN SALAD TEA SANDWICHES WITH SMOKED ALMONDS
Makes 24 tea sandwiches
3 cups chicken broth or water
2 whole boneless chicken breasts with skin (about 1
1/2pounds) halved
I cup mayonnaise
1/3 cup minced shallot
1 teaspoon minced fresh tarragon leaves
24 very thin slices homemade-type white bread
1/2 cup finely chopped smoked almonds (about 2 ounces)
In a deep 12-inch skillet bring broth or water to a boil
and add chicken breasts in one layer. Reduce heat and
poach chicken at a bare simmer, turning once, 7 minutes.
Remove skillet from heat and cool chicken in cooking
liquid 20 minutes. Discard skin and shred chicken fine.
In a bowl stir together chicken, 1/2 cup of mayonnaise,
shallot, tarragon, and salt and pepper to taste. Make
12 sandwiches with chicken salad and bread, pressing
together gently. With 2 inch round cutter cut 2
rounds from each sandwich. Put almonds on a small
plate and spread edges of rounds with remaining 1/2
cup mayonnaise to coat well. Roll edges in almonds.
Sandwiches may be made 2 hour ahead, wrapped in plastic
wrap, and chilled.
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