Title: Queen alexandra's sandwiches
 Categories: 
      Yield: 4 Servings
 
      8 oz Poached chicken, minced
           Mayonnaise to bind
           Salt
           Black pepper, freshly ground
           Tabasco pepper sauce
     20    Thin slices brown bread
     10    Thin slices of roast lamb or
           Boiled tongue
           Punnet of mustard and cress
           Or watercress leaves
           For the mustard butter:
     12 oz Unsalted butter, room
           Temperature
      1 tb Lemon juice
      2 tb Mild french mustard
 
  To make the mustard butter, beat all the ingredients together to a
  smooth paste. Store in a jar in the refrigerator.
  
  Mix the chicken and mayonnaise with a fork, and season with salt,
  pepper and Tabasco. Spread half the slices of bread with the mustard
  butter. Lay slices of lamb or tongue on the bread and spread with the
  chicken mixture. Add mustard and cress. Top with the remaining slices
  of bread to make sandwiches, trim the crusts and cut into dainty
  squares.