These sandwiches are served at afternoon tea at the Savoy in London, courtesy of Anton Edelmann, maitre chef des cuisines.

Martha Stewart Living, May 2000, Martha Stewart Living, May 2000

Gallery

Recipe Summary

Yield:
Makes 6 finger sandwiches
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Spread one side of each slice of bread with butter. Set aside. In a small bowl combine eggs, creme fraiche, and mint. Season with salt and pepper. Spread egg mixture to a 1/4-inch thickness on 2 slices bread. Top with sliced cucumber, and cover with the remaining slices of bread. Remove crusts, and cut each sandwich into three equal fingers.

    Advertisement
Advertisement

Reviews (1)

15 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 5
  • 1 star values: 5
Rating: Unrated
06/14/2011
I first tried this recipe back in 2003 for my own birthday high tea. I recently made them to watch the Royal Wedding with a friend and in my catering business I have made these as well. They are delicious, light, there's a freshness to the salad since it has fresh mint and creme fraiche. The salad can be prepared a day in advance, kept refrigerated and assemble the sandwiches closer to serving time.
Advertisement