| I find it's the simple little
touches like a small plate of lemon slices, a wildf or an antique
teacup that add so much to the ambience. My favorite recipe to serve
for a luncheon tea (when you want something more than dessert) is
a "sandwich cake." Here are the basic directions but feel free to
experiment with the fillings:
One unsliced round loaf of bread (of course any other shape will
taste as nice but the round looks so pretty on a cake stand)
Slice the loaf horizontally into three or four layers and spread
with butter (not that other spread, remember we are talking indulgence
here.)
Mix up a small batch of three of four of your favorite sandwich
fillings. I like to use a curried egg salad (the usual mayo & eggs
but add 1/2 teaspoon of curry powder,) tuna salad with lots of celery,
deviled ham with some extra mayo, scrimp salad, etc. Try to pick
out flavors that will taste well together because the next step
is to spread a generous amount of the filling on the buttered bread
layers and restack making sure to align the layers correctly (incase
you didn't slice them perfectly.) Add a couple of long toothpicks
to help stabilize during cutting. Refrigerate for at least four
hours.
Place on a cakestand, add a sprig or two of parsley. When ready
to serve cut into wedges (just like a cake!) using a serrated bread
knife. Now pour the tea (made from loose tea leaves of course) and
get ready for the oohs and ahhs! Contributed
by Lynne, dbeck@gisco.net
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