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English Tea Sandwiches
Afternoon
Tea must always start with sandwiches.
You
are not allowed to move on to the cakes and muffins until you have blunted
the teeth of your appetite with a sandwich.
The
Alice B. Toklas Sandwich
Poach
five large chopped mushrooms in butter with a little lemon juice for about
8 minutes.
Remove
from the heat and mash, then beat to a paste. Add salt, pepper, a
few grains of cayenne, and a roughly equal volume of softened butter.
For
variety, Miss Toklas would beat in grated Parmesan cheese. This is
served on dark bread
with
the crust removed and cut in quarters.
These
are bright, peppery, crisp and full of iron.
Butter
rough rye bread with salty butter and pile a slice high with fresh watercress.
Press another
slice
on top until the contents creak. Cut the sandwich in half but not
quarters...the dark green leaves burst out at the seams.
Cucumber
Sandwiches
The
aristocrat of the teatable
cool,
gracious and impeccable.
Peel
a cucumber and slice it into transparencies on the slicing side of a grater,
or by adroit use of a potato peeler. Sprinkle these see-through discs
with a little vinegar and salt. After half an hour, drain away the
excess cucumber juice by shuffling the slices in a sieve. Cover a
slice of lightly buttered paper-thin brown bread with two layers of cucumber,
and top with another slice of bread. Apply firm but delicate pressure
with the palm of the hand. slice off the crusts, and cut into three
rectangles. Pile these neatly on a porcelain serving plate, and cover
with a lightly dampened cloth until tea is served.
6
anchovy fillets
1/4 tsp. black pepper
2
slices of crustless, buttered toast trimmed to
3-inch squares
2
medium egg yolks
4 tsp. heavy cream
1
Tbsp. butter, melted
Pound
the anchovy fillets with the black pepper and spread on the toast.
Berat the egg yolks with the cream, and season well. Stir the butter
into the creamy egg mixture until it begins to thicken. Pour over
the toast and serve hot.
1
cup grated sharp Cheddar cheese
3
Tbsp dark ale 2 Tbsp.
(1/4 stick) butter
1
tsp. spicy mustard salt and black pepper
2
slices of toast
Melt
the cheese and ale in a small pan over a low heat. Add the butter
and mustard. Sprinkle in salt and black pepper. Pour the cheese
onto the toast and grill or broil until the cheese bubbles and almost starts
to scorch in patches.
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To Afternoon Tea For Two
The
Authentic Scone and Sweets
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