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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Girly and fun, these delicate little tea sandwiches are from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Ingredients:
1/2 cup marron glace |
16 pieces white bread (round cocktail slices or rounds cut from a sliced loaf) |
3 tablespoons butter (no substitutions, quantity approximate) |
1/4-1/2 cup whipped cream, sweetened and flavored with a little vanilla (quantity approximate) |
2 tablespoons pistachios, blanched and chopped (quantity approximate) |
candied violet (optional) |
Directions:
1. Butter eight pieces of the round cocktail bread; cut a small circle out of the remaining eight.
2. Grind marrons glacés finely.
3. Spread on rounds on buttered bread; cover with remaining bread.
4. Fill the cut out centers with whipped cream; garnish with pistachios or tiny candied violets.
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