Fall Tea Sandwiches
|Crusty white bread||1 (Homemade)|
|Soft butter||1⁄2 Cup (8 tbs)|
|Roasted turkey breast||2 , cold (Thanksgiving Dinner Menu)|
|Cucumber piece||1 (Slim 8 Inch Size)|
|Mayonnaise||1 1⁄2 Cup (24 tbs)|
|Cranberry sauce||1 1⁄2 Cup (24 tbs) (Thanksgiving Dinner Menu)|
|Brown bread loaf||1 , stone ground|
|Chicken liver pate||1|
Cut the white bread into thin slices.
Trim the crusts (save them for making into buttered crumbs or croutons).
Cut the turkey into thin slices.
Remove the stem from the tomatoes and slice vertically.
Rasp the skin of the cucumber and cut into very thin slices.
Core the green pepper, remove the seeds, and cut into fine strips.
Cut each slice of buttered bread into thirds.
On some lay the turkey, on some the slices of tomato, and on the rest the slices of cucumber.
Lay strips of green pepper on the tomato sandwiches.
Arrange on a large platter with small bowls of mayonnaise and cranberry sauce.
Slice, toast, and butter the stone-ground brown bread.
Cut each slice into thirds and arrange on a platter around a bowl of the chicken liver pate.