Chicken Pecan Sandwiches
(Makes 12 pieces; 24, halved)

These little tea sandwiches are also delicious with a ginger-curry mayonnaise dressing. *

2-3 cooked chicken breasts (sliced thin)
1/2 C mayonnaise
2 tsp. lemon zest (grated)
2 T pecans (finely chopped)
salt & pepper
12 slices firm white bread
6 lettuce leaves (any kind)

Cook chicken breasts and chill at least 4 hours or overnight.  Slice into 12 very thin pieces. 

Combine mayonnaise, lemon zest, pecans, salt and pepper.  Spread mixture on all 12 slices, layer 6 slices with sliced chicken, and top with lettuce and the remaining 6 bread slices.  Carefully, trim the crusts (save for making breadcrumbs).  Then slice the sandwiches diagonally—for 12 pieces; slice again for 24 smaller triangles.

* For ginger-curry mayonnaise: replace lemon zest with 1/2 tsp. grated fresh ginger (see sidebar) and add 1/2 tsp. curry powder.

Tips & Glossary: New England

Clotted Cream: a thick yellowish cream made from unpasturized cow's milk. You can make your own, although it's hard to find unpasturized cream in the U.S. Still, you'll find 3 recipes under our Devonshire Scones. All use pasturized cream; try to avoid "ultra" pasturized.

Ginger:  dried ground ginger is far more potent than freshly grated from the root.   Sweet dessert recipes call for ground powder.  If you wish to use freshly grated ginger, use 6 times the amount of ground called for in the recipe. 

Ploughman's Lunch: sounds romantic, like a peasant dish from medieval times, but it's a marketing gimmick from the 1970's! It's a popular lunch in Britain now: a piece of bread, hunk of cheese, with onion, gherkin, and an apple. Our Ploughman's Soup is a take-off on that name.

Roux: (“roo”), paste-like mixture of melted butter and flour, into which liquid is gradually added. Used as a thickening agent for soups and all classic French sauces. Basic Roux: melt 1 part butter and add 1 part flour. Stir continuously till it becomes paste-like. Slowly add whatever liquid your recipe calls for.