Queen alexandra's sandwiches

Yield: 4 servings

Measure Ingredient
8 ounces Poached chicken, minced
\N \N Mayonnaise to bind
\N \N Salt
\N \N Black pepper, freshly ground
\N \N Tabasco pepper sauce
20 \N Thin slices brown bread
10 \N Thin slices of roast lamb or
\N \N Boiled tongue
\N \N Punnet of mustard and cress
\N \N Or watercress leaves
\N \N For the mustard butter:
12 ounces Unsalted butter, room
\N \N Temperature
1 tablespoon Lemon juice
2 tablespoons Mild french mustard

To make the mustard butter, beat all the ingredients together to a smooth paste. Store in a jar in the refrigerator.

Mix the chicken and mayonnaise with a fork, and season with salt, pepper and Tabasco. Spread half the slices of bread with the mustard butter. Lay slices of lamb or tongue on the bread and spread with the chicken mixture. Add mustard and cress. Top with the remaining slices of bread to make sandwiches, trim the crusts and cut into dainty squares.


Similar recipes