850g chicken breast fillets 4 sticks trimmed celery, sliced thinly salt 24 slices white sandwich bread 40g toasted flaked almonds
Mayonnaise 2 egg yolks 1 tablespoon lemon juice 1 teaspoon salt 2 teaspoons Dijon mustard 250ml olive oil
NOTE: This recipe makes 36 sandwiches and can be made eight hours ahead; store sandwiches tightly wrapped in the refrigerator. Add the chicken to a large shallow pan of simmering water; simmer gently, uncovered, for about 15 minutes or until just cooked through. Remove the chicken from the pan, cool.
Thinly slice the chicken and chop finely, then place in a large bowl with the mayonnaise, celery and salt to taste, stir until combined.
Divide the chicken mixture among 12 bread slices; sprinkle with the almonds then top with the remaining bread slices.
Using an electric or serrated knife, remove and discard the crusts from the bread, then cut each sandwich into three fingers.
For the mayonnaise, blend or process the egg yolks, juice, salt and mustard until smooth. Add oil gradually in a thin stream while the motor is operating; blend until thick.
lindylambchops1,
Feb 9, 10:18pm
Where is this morning tea?!!! I so want to go to it!
leebee35,
Mar 29, 9:38am
cocktail sausages are called cheerios Corn Fitters Corn Fritter/ topped with cream cheese/petso/ topped with bacon... yummy. Corn filled savouries Chicken rolls ( like asparagus rolls) Crayfish rolls (as above...)Had these at my 21st - big hit in my day. Chatham Island Crayfish... hehe Amazing Corn Cake Cooky Corn Cakes(Cream corn in a sweet cake! Why not?)
ok -watch this space I'm sure I can rattle a few more off.
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