Corny Cake

Take 1 brown teacake, and split it. Spread with 1 oz mustard butter. Fill with 2 oz corned beef, 6 thin onion rings, and 1 dessertspoonful apple chutney.

Egg ‘n Cress

Take 1 bap, and split it. Spread with 1/4 oz mustard butter. Fill with 1 nearly hard-boiled egg, mashed with 1 teaspoon thick cream. Top with cushion of well-chopped ‘box’ cress.

Ham ‘n Nut

Take 2 slices rye bread and spread with 1 oz bacon drippings or butter. Fill with 1 oz diced ham cooked until crisp then cooled. Add 1 oz roughly-crushed toasted hazelnuts bound with 1 teaspoon very thick cream or mayonnaise.

Salmon Season

Take 2 slices herb bread and spread with 1/2 oz lemon butter. Fill with 2 oz cooked salmon, loosely mashed with heaped teaspoon lemon mayonnaise. Top with thin wafers of cucumber soaked in a modicum of oil and lemon juice, salt and pepper.

Hawaiian Bite

Take 2 slices banana loaf and spread with 1 oz honey butter. Fill with 1 oz cream cheese mixed with 1 oz chopped pineapple and a pinch of cinnamon.

Crowd o’ Shrimps

Take 2 slices brown bread and spread with 1 oz watercress butter. Fill with 2 oz chopped shrimps mixed with a little thick mayonnaise. Top with cushion of picked watercress leaves.

Cheese ‘n Apple

Take 2 crispbreads and spread with 1 oz curry butter. Fill with 4 thin slices Dutch cheese. Top with ? grated apple mixed with a little mayonnaise

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