Hi I am planning a noontime baby shower in a formal living room (not
mine). We were going to have finger sandwiches and thought we'd keep
it very light and perhaps serve tea.

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.?

What else is served with these little sandwiches? How are they served?

Thanks in advance for any help

Karen

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.

On Thu, 22 May 2008 13:45:11 -0700 (PDT), Karen >
wrote:

>Hi I am planning a noontime baby shower in a formal living room (not
>mine). We were going to have finger sandwiches and thought we'd keep
>it very light and perhaps serve tea.
>
>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.?
>
>What else is served with these little sandwiches? How are they served?
>
>Thanks in advance for any help

http://www.stratsplace.com/rogov/tea_sandwiches.html

Google "tea sandwiches" and you'll find all kinds of ideas.

On May 22, 1:45*pm, Karen > wrote:
> Hi I am planning a noontime baby shower in a formal living room (not
> mine). We were going to have finger sandwiches and thought we'd keep
> it very light and perhaps serve tea.
>
> 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.?
>
> What else is served with these little sandwiches? How are they served?
>
Here's a page that lists and gives recipe links to more than a dozen
kinds of sandwiches. There's another page on that site about English
tea or afternoon tea or something like that where you are reminded
that scones and desserts are also very typical of such spreads. -
aem
http://whatscookingamerica.net/Sandwich.htm

On Thu 22 May 2008 01:45:11p, Karen told us...

> Hi I am planning a noontime baby shower in a formal living room (not
> mine). We were going to have finger sandwiches and thought we'd keep
> it very light and perhaps serve tea.
>
> 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.?
>
> What else is served with these little sandwiches? How are they served?
>
> Thanks in advance for any help
>
> Karen

A couple of things to keep in mind; the crusts are always trimmed, the
bread is usually fine-grained with enough body not to be limp, fillings
should be stable enough not to fall out of the sandwiches. Flavored
butters are often used on the bread to seal it from moist fillings.
Sometimes the outer edges of the sandwiches are lightly spread with soft
butter and coated with finely chopped parsley, or other fresh herbs.

Google for "finger sandwiches", "tea sandwiches", "afternoon teas", etc.
You should find plenty of ideas and recipes. Earlier editions of Joy of
Cooking included recipes for finger sandwiches.


--
Wayne Boatwright
-------------------------------------------
Thursday, 05(V)/22(XXII)/08(MMVIII)
-------------------------------------------
Today is: Feast of Corpus Christi
Countdown till Memorial Day
3dys 6hrs 5mins
-------------------------------------------
Cats must try to pick fights with cats
looking in the house through a door or
window.

Wayne Boatwright said...

> On Thu 22 May 2008 01:45:11p, Karen told us...
>
>> Hi I am planning a noontime baby shower in a formal living room (not
>> mine). We were going to have finger sandwiches and thought we'd keep
>> it very light and perhaps serve tea.
>>
>> 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.?
>>
>> What else is served with these little sandwiches? How are they served?
>>
>> Thanks in advance for any help
>>
>> Karen
>
> A couple of things to keep in mind; the crusts are always trimmed, the
> bread is usually fine-grained with enough body not to be limp, fillings
> should be stable enough not to fall out of the sandwiches. Flavored
> butters are often used on the bread to seal it from moist fillings.
> Sometimes the outer edges of the sandwiches are lightly spread with soft
> butter and coated with finely chopped parsley, or other fresh herbs.


Now here's a subject I like!

Cucumber and salmon on crispbread topped with truffle.

OR

Artichoke and crab on crispbread topped with truffle.

OR not.

Andy
Everyday Gourmet! About once a week.

On May 22, 6:34*pm, Andy <q> wrote:
> Wayne Boatwright said...
>
>
>
>
>
> > On Thu 22 May 2008 01:45:11p, Karen told us...
>
> >> Hi I am planning a noontime baby shower in a formal living room (not
> >> mine). We were going to have finger sandwiches and thought we'd keep
> >> it very light and perhaps serve tea.
>
> >> 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.?
>
> >> What else is served with these little sandwiches? How are they served?
>
> >> Thanks in advance for any help
>
> >> Karen
>
> > A couple of things to keep in mind; the crusts are always trimmed, the
> > bread is usually fine-grained with enough body not to be limp, fillings
> > should be stable enough not to fall out of the sandwiches. *Flavored
> > butters are often used on the bread to seal it from moist fillings. *
> > Sometimes the outer edges of the sandwiches are lightly spread with soft
> > butter and coated with finely chopped parsley, or other fresh herbs.
>
> Now here's a subject I like!
>
> Cucumber and salmon on crispbread topped with truffle.
>
> OR
>
> Artichoke and crab on crispbread topped with truffle.
>
> OR not.
>
> Andy
> Everyday Gourmet! About once a week.- Hide quoted text -
>
> - Show quoted text -

Nice, but are you talking like truffles dug out of the ground, or
chocolate??

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!!

On May 23, 9:07*am, "Janet" > wrote:
> "Karen" > wrote in message
>
> ...
>
> > Hi I am planning a noontime baby shower in a formal living room (not
> > mine). We were going to have finger sandwiches and thought we'd keep
> > it very light and perhaps serve tea.
>
> > 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.?
>
> > What else is served with these little sandwiches? How are they served?
>
> > Thanks in advance for any help
>
> > Karen
>
> Lots of great recipes here. I would strongly suggest using Pepperidge Farm
> Very Thin sliced *wheat and white bread for this purpose. Be aware that a
> very thin layer of very soft butter protects the bread from becoming soggy
> for hours, even with moist fillings. Also consider covering the platters of
> sandwiched with damp paper towels or damp dishcloths after making them, so
> that the bread does not dry out.

If you really want to make it fancy, use one of those multi-tiered
trays to display the sandwiches and sweets. I think rental places
have them if you aren't lucky enough to own one.

Susan B.

Karen wrote:
> Hi I am planning a noontime baby shower in a formal living room (not
> mine). We were going to have finger sandwiches and thought we'd keep
> it very light and perhaps serve tea.
>
> 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.?
>
> What else is served with these little sandwiches? How are they served?

We cut the crusts off, spread each slice with a very thin layer of
softened butter, then put one of the following fillings on each
sandwich:

1) thinly sliced cucumber and a sprig of dill (dill optional)
2) Cream cheese with finely chopped olives (black or green or both)
3) watercress
4) a very-finely-chopped tuna salad or chicken salad or similar
5) smoked salmon and small capers, with or without cream cheese
6) roasted red peppers with or without arugula or some other green
7) very thin slices of ham, salami, or other meat, with or without
cheese

Once the sandwiches are all assembled, we cut them into three
"sticks" to serve looking like this:

http://www.icatering.ca/site/images/...Sandwiches.jpg

Serene

On May 23, 10:13*am, sueb > wrote:
> If you really want to make it fancy, use one of those multi-tiered
> trays to display the sandwiches and sweets. *I think rental places
> have them if you aren't lucky enough to own one.

Thanks, everyone, for all of the great suggestions. I'm going to use
many of your suggestions.

I think I'll rent one of these tiered things also.

Karen

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

On May 23, 12:03*pm, Serene > wrote:
> We cut the crusts off, spread each slice with a very thin layer of
> softened butter, then put one of the following fillings on each
> sandwich:
>
> 1) thinly sliced cucumber and a sprig of dill (dill optional)
> 2) Cream cheese with finely chopped olives (black or green or both)
> 3) watercress
> 4) a very-finely-chopped tuna salad or chicken salad or similar
> 5) smoked salmon and small capers, with or without cream cheese
> 6) roasted red peppers with or without arugula or some other green
> 7) very thin slices of ham, salami, or other meat, with or without
> cheese
>
> Once the sandwiches are all assembled, we cut them into three
> "sticks" to serve looking like this:
>
> http://www.icatering.ca/site/images/...Sandwiches.jpg

That looks pretty! I like the cream cheese and olive idea. Maybe a
cream cheese and pimentos, too.

Karen

On May 23, 1:47*pm, Janet Baraclough >
wrote:
> * Cake, several different sorts. Some of them can be individual cakes
> baked in little paper cases (like muffins but smaller) *and others can
> be sliced from a large cake.
>
> * Each guest has a small side plate and *a napkin. I also use, a
> collection of (old) floral embroidered tea-table cloths on the table
> holding the food..

oh man I am so out of my element here. This will be an interesting
lesson for me.

How does one remove the sandwich from the serving platter? Tongs? Or
by hand?

Is wine ever served instead of teas at tea?

thanks again
Karen

On May 23, 1:47*pm, Janet Baraclough >
wrote:
> The message >
> from Karen > contains these words:
>
> > 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?...
>
> * *It's an English figure of speech meaning "For a change, for a bit of
> variety".
>
> > > * 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?
>
> * Nop. Two slices of bread stuck together *with a filling = one round of
> sandwich.
>
>
>
> > > * *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?
>
> * *In ye olde days, when ladies wore hats and gloves to visit, *people
> used a tiny sandwich fork *; but today it's perfectly okay to eat *them
> in the hand. Keep all the portions small, just a couple of bites, *and
> they won't need any silverware to eat with.
>
> * *Tea poured from a teapot is traditional; served in teacups on
> saucers, not mugs or coffee cups and it's usual to offer more than one
> kind of tea for different guests tastes . My husband and I don't like
> the same tea so I always make 2 pots; Indian, and Earl Grey.
>
> > What side things are served?
>
> * Cake, several different sorts. Some of them can be individual cakes
> baked in little paper cases (like muffins but smaller) *and others can
> be sliced from a large cake.
>
> * Each guest has a small side plate and *a napkin. I also use, a
> collection of (old) floral embroidered tea-table cloths on the table
> holding the food..
>
> * Janet.

Some pretty petit fours would be nice too!

On May 23, 2:44*pm, merryb > wrote:
> Some pretty petit fours would be nice too!

Yeah I was thinking about that. I wonder if there's an easy recipe or
trick to do these?

Karen

On May 23, 3:22*pm, Karen > wrote:
> On May 23, 2:44*pm, merryb > wrote:
>
> > Some pretty petit fours would be nice too!
>
> Yeah I was thinking about that. I wonder if there's an easy recipe or
> trick to do these?
>
> Karen

You could do them yourself, but they are a PIA- BTDT!! If you have the
time and know a little decorating, they aren't too hard to make- bake
a cake in a sheet pan- when cool, remove and level it with a knife if
necessary. Apply a THIN layer of jam and then top with a thin layer of
marzipan. Chill well, and then cut into squares (or whatever shape you
desire) Frost entire thing with a thin layer of buttercream and chill
again. Dip in chocolate coating- I use the fake stuff at times- almond
bark? Or if you can temper chocolate, thats even better. Decorate as
desired. Or just buy them!! They won't be cheap, but if you can afford
it, it's probably easiest!!

On Fri, 23 May 2008 15:32:12 -0700 (PDT), merryb >
wrote:

>On May 23, 3:22*pm, Karen > wrote:
>> On May 23, 2:44*pm, merryb > wrote:
>>
>> > Some pretty petit fours would be nice too!
>>
>> Yeah I was thinking about that. I wonder if there's an easy recipe or
>> trick to do these?
>>
>> Karen
>
>You could do them yourself, but they are a PIA- BTDT!! If you have the
>time and know a little decorating, they aren't too hard to make- bake
>a cake in a sheet pan- when cool, remove and level it with a knife if
>necessary. Apply a THIN layer of jam and then top with a thin layer of
>marzipan. Chill well, and then cut into squares (or whatever shape you
>desire) Frost entire thing with a thin layer of buttercream and chill
>again. Dip in chocolate coating- I use the fake stuff at times- almond
>bark? Or if you can temper chocolate, thats even better. Decorate as
>desired. Or just buy them!! They won't be cheap, but if you can afford
>it, it's probably easiest!!

Oh fer sure.

I love to bake and enjoy cake decorating, but my one adventure with
petit-fours was tedious and not particularly rewarding.

Boron

On May 22, 1:45 pm, Karen > wrote:
> Hi I am planning a noontime baby shower in a formal living room (not
> mine). We were going to have finger sandwiches and thought we'd keep
> it very light and perhaps serve tea.
>
> 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.?
>
> What else is served with these little sandwiches? How are they served?
>
> Thanks in advance for any help
>
> Karen

Karen,

I'm on board with the tea sandwich idea & you've gotten some fine
suggestions in that area. My only caveat is to slice cucumber really
thin and to finely mince fillings - these are delicate lady-like food
and chunky fillings can be very messy & spoil the whole effect. Since
you've told us the shower is a noon event, I think you should
definitely anticipate that your guests will arrive expecting lunch
rather than just tea nibbles.

You're on the right track thinking about broadening the menu. Since
you wanted to go for finger food, I'd suggest you include a crudites
platter and perhaps simple fresh fruit on bamboo skewers. Small
dishes of nice mixed nuts and/or candies are a must. In addition to
the tea sandwiches, you might include some other savories. If you're
up to making them, crab puffs are a crowd pleaser (basic recipe
follows). Frozen mini quiches are a snap and people always seem to go
for stuffed mushrooms.

I'd definitely forget making the petit fours (truly a PITA), but
chocolate dipped strawberries are easy, make a pretty presentation,
and would make a nice counterpoint to a tray of fancy cookies or
cakes.

As to the wine - since it's a baby shower and your guest of honor
likely won't be able to partake, I'd probably stick with the tea and
some kind of a pleasant punch or lemonade.

CRAB PUFFS

1 c. sifted flour
1 c. water
1/2 c. butter
1/2 tsp. salt
4 eggs

Boil water, salt and butter until butter melts, then lower heat. Dump
cup of flour in all at once and stir until mixture forms a large ball.
Keeping pot on low heat, add 1 egg at a time and beat into mixture
thoroughly. Drop with teaspoon on ungreased cookie sheet. Keep dough
in high mounds so biscuits remain round. Bake at 450 degrees for 15
minutes; reduce temperature to 325 degrees and bake 20-30 minutes
longer.

FILLING:

1/4 lb. crab meat

Sprinkle crab with a bit of lemon juice.

Cream together:

1 pkg. cream cheese
1/2 - 3/4 c. mayonnaise
Chives
Dash of Worcestershire sauce (to taste)

Add crab.

Cut tops off the puffs. Fill with crab mix. Bake in 350 degree oven
for a few minutes before serving.

Nancy T

On Fri, 23 May 2008 14:23:00 -0700 (PDT), Karen >
wrote:

>On May 23, 1:47*pm, Janet Baraclough >
>wrote:
>> * Cake, several different sorts. Some of them can be individual cakes
>> baked in little paper cases (like muffins but smaller) *and others can
>> be sliced from a large cake.
>>
>> * Each guest has a small side plate and *a napkin. I also use, a
>> collection of (old) floral embroidered tea-table cloths on the table
>> holding the food..
>
>oh man I am so out of my element here. This will be an interesting
>lesson for me.
>
>How does one remove the sandwich from the serving platter? Tongs? Or
>by hand?
>
>Is wine ever served instead of teas at tea?
>
>thanks again
>Karen

i'm sure some folks would be happier with wine, if not whiskey.

your pal,
blake

On Sat, 24 May 2008 18:57:45 +0100, Janet Baraclough
> wrote:

>ginsling cocktail


Heh. I read that as one word and mispronounced it, so I looked it up.
I remember drinking Singapore Slings in my misspent yoot.

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