| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | H, I, G, H, T | 10 | Servings |
INGREDIENTS
| 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 | ||
| 12 | oz | Unsalted butter; room temperature |
| 1 | tb | Lemon juice |
| 2 | tb | Mild french mustard |
INSTRUCTIONS
MUSTARD BUTTER 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 MC-Recipe Digest V1 #823 by Sue <suechef@sover.net> on Oct 02, 1997
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