Recipe - Chicken Salad Tea Sandwiches With Smoked Almonds

3 cup Chicken broth; or water
2 Whole boneless chicken
breasts; with skin
1 cup Mayonnaise
1/3 cup Minced shallot
1 teaspoon Minced fresh tarragon
24 sl Homemade type white bread;
cut or sliced up very thin
One half cup Finely chopped smoked
almonds

In a deep 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, One half cup of mayonnaise, shallot, tarragon,
and salt and pepper to taste.
Make 12 sandwiches with chicken salad and bread, pressing together gently.
With a 2" 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 two hours ahead, wrapped in plastic wrap, and
chilled.
Recipe By : Gourmet 5/94

Posted to EATL Digest 20 October 96

Date: Mon, 21 Oct 1996 07:23:12 0300

From: Betsy Burtis ebburtis@IX.NETCOM.COM