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Queen Alexandra's Sandwiches

8 oz Poached chicken, minced
Mayonnaise to bind
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.

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