Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1/2 cp butter or margerine
1/2 cp finely cut water cress
1 tsp grated onion
1 tbsp finely cut chives
3/4 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
1 loaf fresh sandwich bread
1 - Combine all ingredients for filling.
2 - Slice loaf of bread as thinly as possible.
3 - Cut in rounds with 1 1/2-inch cutter
4 - Spread half of rounds with water cress mixture.
5 - Coveer with plain rounds.
6 - Place on platter and cover with waxed paper, then with damp towel.
7 - Chill 1 hour.
Makes 3 dozen tea sandwiches.
Omit onion and chives for plain water-cress sandwich. Or substitute
grated cucumber for onion and chives
These sandwiches always bring back memories of my summers as a
schoolgirl in London. They seem to be an indispensible part of the
English tea and are wonderful additions to our own teatime hour.