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Prep 10 mins
Cook 0 mins
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
- 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)
- Butter eight pieces of the round cocktail bread; cut a small circle out of the remaining eight.
- Grind marrons glacés finely.
- Spread on rounds on buttered bread; cover with remaining bread.
- Fill the cut out centers with whipped cream; garnish with pistachios or tiny candied violets.