Title: Queen Alexandra's Sandwiches
Categories: Blank
Yield: 10 Servings

8	oz	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
		For the mustard butter:
12	oz	Unsalted butter; room temperature
1	tb	Lemon juice
2	tb	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

Posted to MM-Recipes Digest V4 #6

Recipe by: TWO FAT LADIES #FL1B03

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