Recipe - Queen Alexandras Sandwiches

8 ounce Poached chicken; minced
Mayonnaise to bind
Salt
Black pepper; freshly ground
Tabasco pepper sauce
20 sl Brown bread; very thin
10 sl Roast lamb or boiled tongue
Punnet of mustard
Cress or watercress leaves

MUSTARD BUTTER
12 ounce Unsalted butter; room
temperature
1 tablespoon Lemon juice
2 tablespoon 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.

Formatted by suechef@sover.net

Recipe by: TWO FAT LADIES #FL1B03

Posted to MCRecipe Digest V1 #823 by Sue suechef@sover.net on Oct 02,
1997