Victorian Watercress Tea Sandwiches For High Tea And Picnics Recipes

HAM AND WATERCRESS TEA SANDWICHES

Steps:

• Mix cream cheese and chives together well.
• Spread bread slices with the cream cheese mixture. Cover half the slices with watercress leaves, pressing them into the cream cheese. Top the watercress with the ham slices. Cover with the remaining bread slices.
• Cut the crusts off each sandwich and then cut them in quarters or thirds.

WATERCRESS SANDWICHES

Steps:

• The Watercress Butter: In a food processor, blend the butter, watercress leaves, lemon juice, black pepper and cayenne pepper until the mixture is very smooth. Let the mixture stand for about 30 minutes at room temperature or chill it, but bring it back to room temperature before using.
• Watercress Sandwiches: Spread each slice of bread with about 1 1/2 teaspoons of the watercress butter, and cut 4 rounds from each slice with a 4-cm (11/2 inch) round or fluted cutter.
• Arrange a watercress sprig on half the rounds, leaving a little extending over the edge of each and invert the remaining rounds on top to complete the sandwiches.
• Serve the sandwiches on a tray decorated with the extra watercress sprigs.

EGG AND WATERCRESS TEA SANDWICHES

Steps:

• Remove the crusts from the bread.
• Chop the eggs, and gently mix in a bowl with the chopped watercress and chives. Add just enough mayonnaise to moisten and bind the mixture the mayonnaise. Season to taste with salt, pepper and Tabasco, and gently mix well.
• Spread half of the slices of bread with the egg and watercress mixture, and place the remaining slices of bread on top.
• Lightly spread the outside edge of each sandwich with mayonnaise and dip into the chopped parsley.
• Cut each sandwich into 4 triangles.
• To serve, arrange the sandwiches on a platter, and garnish with the remaining watercress.

CURRIED EGG & WATERCRESS TEA SANDWICHES

Steps:

• Mash eggs with mayonnaise and curry powder, stir in parsley and season to taste.
• Butter bread and divide filling between 6 slices.
• Add cress, top with remaining slices, remove crusts and serve cut into quarters.