Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1/2 cp butter or margerine
1/2 cp finely cut water cress
1 tsp grated onion
1 tbsp finely cut chives
3/4 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
1 loaf fresh sandwich bread
1 - Combine all ingredients for filling.
2 - Slice loaf of bread as thinly as possible.
3 - Cut in rounds with 1 1/2-inch cutter
4 - Spread half of rounds with water cress mixture.
5 - Coveer with plain rounds.
6 - Place on platter and cover with waxed paper, then with damp towel.
7 - Chill 1 hour.
Makes 3 dozen tea sandwiches.
Omit onion and chives for plain water-cress sandwich. Or substitute
grated cucumber for onion and chives
These sandwiches always bring back memories of my summers as a
schoolgirl in London. They seem to be an indispensible part of the
English tea and are wonderful additions to our own teatime hour.
New this Week
Sandwiches on Wheels
Checkerboard Tea Sandwiches
Ribbon Tea Sandwiches
Double-Decker Tea Rounds
Rolled Roquefort Tea Sandwiches
Toasted Beef Rolls
Toasted Tuna-Cheese Buns