Queen Alexandras Sandwiches Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
8 ounce: Poached chicken, minced
Mayonnaise to bind,
Salt,
Black pepper, freshly ground
Tabasco pepper sauce,
20: Thin slices brown bread,
10: Thin slices of roast lamb or,
Boiled tongue,
Punnet of mustard and cress,
Or watercress leaves,
For the mustard butter:,
12 ounce: Unsalted butter, room
Temperature,
1 tbsp: Lemon juice,
2 tbsp: Mild french mustard,
Directions:
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.
TWO FAT LADIES SHOW #FL1B03
Source from luhu.jp
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.
TWO FAT LADIES SHOW #FL1B03
Source from luhu.jp
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