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Total Time
10mins
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

Ingredients Nutrition

  • 12 cup marron glace
  • 16 pieces white bread (round cocktail slices or rounds cut from a sliced loaf)
  • 3 tablespoons butter (no substitutions, quantity approximate)
  • 14-12 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.