On May 22, 2:57*pm, (Victor Sack) wrote:
> Karen > wrote:
> > I have heard about those little finger sandwiches at teas, but have
> > never had them, or made them. How are they made? What kind of bread?
> > What goes on the bread, etc.?
>
> _The London Ritz Book of Afternoon Tea_ by Helen Simpson lists the
> following.
>
> Cucumber Sandwiches
> Egg Sandwiches
> Potted Shrimps
> Scotch Woodcock
> English Rabbit
> Devilled Ham Toasts
> Tomato Sandwiches
> Welsh Rarebit
> Scrambled Eggs with Smoked Salmon
> Watercress Sandwich
> Smoked Salmon Sandwiches
> The Alice B. Toklas Sandwich
>
> Breads are crustless and spread with softened butter.
>
> In the brown sandwiches a thinly sliced cucumber; cream cheese beaten
> with a few chopped chives; smoked salmon with smoked salmon mousse. *All
> are lightly seasoned.
>
> In the white sandwiches a thin slices of smoked ham; egg mayonnaise
> with mustard and cress; finelly grated cheddar cheese.
>
> On Sundays, when a Thé Dansant is held in the Ritz's restaurant, there
> are also sardine-and-mayonnaise sanwiches.
>
> Also, scones and cakes are served.
>
> Here are some recipes from the book. *Please use a monospaced font, as
> some recipes are formatted.
>
> Cucumber sandwiches
> -------------------
> Peel a cucumber and slice it into transparencies on the sliding 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.
>
> Watercress sandwiches
> ---------------------
> 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.
>
> Scotch Woodcock
> ---------------
>
> * * * * * * * * * * * * Scotch Woodcock
>
> * * * * Metric/Imperial * * * * | * * * Cup Measures
> * * * * * * * * * * * * * * * * |
> * * * * 6 anchovy fillets * * * | * * * 6 anchovy fillets
> * * * * 1.25 ml/ 1/4 tsp black *| * * * 1/4 tsp black pepper
> * * * * * * * * pepper * * * * *|
> * * * * 2 slices of crustless * | * * * 2 slices of crustless
> * * * * buttered toast, trimmed | * * * buttered toast, trimmed
> * * * * to 7.5 cm (3-inch) * * *| * * * to 3-inch squares
> * * * * * * * * squares * * * * |
> * * * * 2 egg yolks (size 3) * *| * * * 2 medium egg yolks
> * * * * 20 ml/4 tsp double cream| * * * 4 tsp heavy cream
> * * * * 15 g/ 1/2 oz butter, * *| * * * 1 tbsp oz butter,
> * * * * * * * * melted * * * * *| * * * * * * * melted
>
> Pound the anchovy fillets with the black pepper and spead on the toast.
> Beat 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.
>
> The Alice B. Toklas sandwich
> ----------------------------
> Poach two or three large chopped mushrooms in butter with a little lemon
> juice for about eight 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
> a scrambled egg and grated Parmesan cheese too; she believed that these
> additions made the sandwich filling even more delicious, so that it
> tasted almost like chicken.
>
> Welsh Rarebit
> -------------
> * * * * * * * * * * * Welsh Rarebit
>
> ------Metric/Imperial------|------Cup Measures------
> * * * * * * * * * * * * * *|
> 125 g/4 oz grated cheese, *| *1 cup grated sharp
> Lancashire for preference *| * *Cheddar cheese
> * * * * * * * * * * * * * *|
> 45 ml/3 tbsp ale * * * * * | *3 tbsp dark ale
> 25 g/1 oz butter * * * * * | *2 tbsp (1/4 stick) butter
> 5 ml/1 tsp hot mustard * * | *1 tsp spicy mustard
> salt and black pepper * * *| *salt and black pepper
> 2 slices of toast * * * * *| *2 slices of toast
>
> Place the slices of bread side by side in a dish and pour the wine over
> them. *Allow it to soak for a few minutes. *Dot the wine-dark bread with
> half the butter and toast it fast on both sides. *Melt the rest of the
> butter, cheese, mustard and any wine left over in the dish gently
> together; then, like greased lightning, spread this mixture over the
> toast and make it bubble under the grill or broiler.
>
> English Rabbit
> --------------
> * * * * * * * * * * *English Rabbit
>
> ------Metric/Imperial------|------Cup Measures------
> * * * * * * * * * * * * * *|
> 2 slices of white bread * *| *2 slices of white bread
> 175 ml/6 fl oz claret * * *| *3/4 cup red wine
> 25 g/1 oz butter * * * * * | *2 tbsp (1/4 stick) butter
> 125 g/4 oz grated * * * * *| *1 cup grated Cheddar
> * Cheddar cheese * * * * * | * * * *cheese
> 10 ml/2 tsp hot mustard * *| *2 tsp hot mustard
>
> Place the slices of bread side by side in a dish and pour the wine over
> them. *Allow it to soak for a few minutes. *Dot the wine-dark bread with
> half the butter and toast it fast on both sides. *Melt the rest of the
> butter, cheese, mustard and any wine left over in the dish gently
> together; then, like greased lightning, spread this mixture over the
> toast and make it bubble under the grill or broiler.
>
> The Ritz's Special Smoked Salmon Sandwiches
> -------------------------------------------
>
> * * * * The Ritz's Special Smoked Salmon Sandwiches
>
> ---Metric/Imperial--- * : * ---Cup Measures---
>
> 100 g/4 oz smoked * * * | * *1/4 lb smoked salmon
> salmon offcuts * * * * *| * *trimmings
> * * * * * * * * * * * * |
> 150 ml /1/4 pint single | * *1 1/3 cups heavy cream
> cream * * * * * * * * * |
> * * * * * * * * * * * * |
> 25 ml/1 fl oz whisky * *| * *2 tbsp whisky
> * * * * * * * * * * * * |
> 2.5 ml/1/2 tsp white * *| * *1/2 tsp white pepper, plus
> pepper, plus extra * * *| * *extra
> * * * * * * * * * * * * |
> 1.25 ml/1/4 tsp grated *| * *1/4 tsp grated nutmeg
> nutmeg * * * * * * * * *|
> * * * * * * * * * * * * |
> 150 ml/1/4 pint double *|
> cream * * * * * * * * * |
> * * * * * * * * * * * * |
> brown bread-and-butter *| * *brown bread-and-butter
> * * * * * * * * * * * * |
> 50 g/2 oz slice smoked *| * *2 oz slice smoked
> salmon, cut wafer thin *| * *salmon, cut wafer thin
> * * * * * * * * * * * * |
> lemon wedge, to serve * | * *lemon wedge, to serve
>
> Mince or chop the smoked salmon very finely. *Stir in the single or 2/3
> cup of heavy cream, and coax the mixture through a sieve or strainer
> using the back of a wooden spoon. *Beat in the whisky, pepper and
> nutmeg. *Chill.
> * *Whip the double or remaining heavy cream until stiff, and fold into
> the chilled mixture, a little at a time. *Spread slices of the brown
> bread-and-butter with the mixture, then carefully arrange wafers of
> smoked salmon across this. *Season with a little freshly ground white
> pepper. *Press slices of buttered brown bread on top and remove the
> crusts. *Cover the sandwiches with a clean cloth which has been wrung
> out in cold water until you are ready to serve them. *Serve with a wedge
> of lemon.
> * *This makes an exceptionally moist delicious sandwich.

Nice recipes, but I think the Alice B Toklas ones would have hashish
in them!!