On May 23, 11:30*am, Janet Baraclough >
wrote:
> * *If you beat the butter first, (in a processor) it will spread thinner
> and easier.
> *To ring the changes, you can pair a white slice with a brown slice.

What do you mean by ring the changes?...

> * Spread the butter, fill the sandwich and put the top slice on, Before
> you cut off the crusts.
>
> * *Afternoon tea sandwiches (as per Ritz, or Raffles) are usually, a
> round of sandwich cut into four triangles.
> * *Finger sandwiches, are smaller and rectangular. You can get six
> sandwiches from the same
> round.

Is a round like a loaf?

>
> * *If you're making lots in advance; fill the sandwiches and stack them
> but don't cut the crusts off or cut the rounds into shapes; cover them
> in clingfilm. Just before serving, cut off the crusts, and cut the
> triangles or fingers. That way the bread won't dry and curl.
>
> * *Most people use machine sliced bread. But for true perfection in
> English cucumber and afternoon tea sandwiches, my mother used to hand
> cut the crust off a whole loaf, *butter the cut end and slice off a
> slice so thin you could almost see through it. Then, butter the cut
> bread surface,, and cut another slice..etc.

Is silverware used when serving tea sandwiches? Or just teaspoons for
the tea?

What side things are served? (any veggies or fruit or nuts or...?)

thanks again,
Karen