| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Two, Fat, Ladies |
1 |
servings |
INGREDIENTS
| 8 |
oz |
Poached chicken; minced |
|
|
Mayonnaise to bind |
|
|
Salt |
|
|
Black pepper; freshly ground |
|
|
Tabasco pepper sauce |
| 20 |
|
Thin slices brown bread |
| 10 |
|
Thin slices roast lamb or boiled |
|
|
; tongue |
|
|
Punnet of mustard and cress or watercress |
|
|
; leaves |
| 12 |
oz |
Unsalted butter; room temperature |
| 1 |
tb |
Lemon juice |
| 2 |
tb |
Mild french mustard |
INSTRUCTIONS
FOR THE 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.
Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved
Converted by MC_Buster.
Recipe by: TWO FAT LADIES SHOW #FL1B03
Converted by MM_Buster v2.0l.
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