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Welcome to the Tea Parlour

Your Resource for Tea : Back to the Tea Parlour
Tea Menus for Different Tea Themes
Recipes for the Tea Menus
Books on Tea History, Etiquette and Teapots
Tea Links to brush up on your knowledge
Tea menus by Corporate Pastry Chef, Renee Shelton.

Tea Sandwiches and Savory Treats
Try these recipes for your next tea gathering.
Tip: Buttering the bread before adding the filling helps keep the bread from absorbing too much liquid.

Garden Cream Cheese Sandwiches

8 oz. cream cheese
3 green onions, chopped (white and green part)
2 cloves garlic, chopped
1/4 c fresh parsley, chopped
1/4 c fresh dill, chopped
3 T fresh basil leaves, chopped
1/4 c black olives, chopped
1 T freshly squeezed lemon juice
1/2 t Worcestershire sauce
1/2 t dry mustard
Salt and pepper to taste

Fresh sprigs of fresh herbs, or fresh herb leaves, for garnish

Buttered bread, such as white , wheat, rye or pumpernickel

In a mixing bowl cream the cheese and add in the rest. Salt and pepper to taste. Put in cooler until ready for assembling sandwiches.

This filling can be used in many ways. One way is to spread on desired buttered bread slices, trim and or cut in desired shapes. Garnish with fresh herbs. This is also good to be served on it's own surrounded by toast points, or put on crackers.


Asparagus and Ham with Sweet Gherkins

Fresh asparagus, steamed to just done but still firm/crisp
Thinly sliced ham slices
Slices of sweet gherkin pickles

Buttered bread, such as white, wheat, rye or pumpernickel

Take desired bread and spread with a thin layer of softened butter. Trim and cut in half. Roll asparagus spears and sweet gherkins with thin slices of ham and place on the bread. Trim again if nescessary.


Cucumber and Crab Sanwiches

1 c crab meat, cooked and picked over, reserved, breaking up if in large chunks
1/3 c peeled, seeded cucumber grated and drained
2 t fresh chives, chopped
1t freshly squeezed lemon juice
1/4 t dillweed
1/4 t salt
1/4 c mayonnaise

Buttered bread, such as white, wheat, rye or pumpernickel

In bowl, combine mayonnaise with ingredients, stirring the crab last. Use this filling on buttered bread for sandwiches.


English Cucumber and Watercress Sandwiches

English Cucumbers, washed and sliced thin

Watercress Filling:
3 oz. cream cheese, softened
1/4 c sour cream
1 c watercress, chopped
1 t freshly sqeezed lemon juice
1 t fresh chives, chopped
Salt and pepper to taste

Buttered bread, such as white, wheat, rye or pumpernickel

Cream the chees and sour cream together. Add in the rest of the ingredients, with salt and pepper to taste.

For sandwiches: butter bread, and spread on the watercress filling. Arrange in overlapping layers thinly sliced cucumbers. Trim crusts and cut in rectangles or triangles.


Egg Salad Sandwiches with Cornichons and Chives

4 hard boiled eggs, chopped
2 to 3 T mayonnaise
Salt and pepper to taste

Slices of cornichons
Snipped sprigs of fresh chives

Buttered bread, such as white, wheat, rye or pumpernickel

Mix the eggs with mayonnaise and season with salt and pepper. Spread on buttered bread, trim or cut as desired. Arrange slices of cornichons and sprigs of chives.


Chilled Curried Chicken Profiteroles

For profiteroles (choux pastry):
1 c water
1/2 c butter, cut in pats
1/8 t salt
1 c flour
4 eggs

Preheat oven to 375°F.

Bring water, butter and salt to a boil in heavy bottomed saucepan. Stir to melt butter. Lower heat to medium-low and add in the flour—all at once. Stir with a wooden spoon until the mixture leaves the side of the pan and forms a rough ball. Remove from heat and set aside. Crack the eggs into a bowl. Add in one egg at a time to the hot mixture, mixing until it is incorporated before adding the next. Beat until mixture is smooth.

Spoon mixture into a pastry bag with a round tip (desired size, larger tips will make larger profiteroles and smaller tips will make smaller ones). Pipe onto a parchment lined baking sheet and bake for about 15 to 25 minutes, or until the rounds are lightly browned and puffed. Do not under cook or rounds will cave in when removed from oven. Remove from oven and allow to cool completely.

For the filling:
1 c cooked chicken, chopped
1/4 c mayonnaise
1 to 2 t chives, chopped
Curry powder to taste
Salt and pepper to taste
Snipped sprigs of chives for garnish

Mix the chicken, mayonnaise and chopped chives in a bowl. Add in curry, salt and pepper to taste.

For assembly:
Cut off tops of profiteroles and fill with the curried chicken filling. Garnish with snipped chives.


Smoked Salmon and Dill Sandwiches

Smoked salmon, sliced thin
Buttered bread, such as white, wheat, rye or pumpernickel
Fresh dill sprigs

Garnish slices of buttered bread with smoked salmon and dill sprigs. Trim sandwiches.




Tea Drinkers Rave Best Tea Ever Mighty Leaf Tea

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Copyright © 2005-2010 Renee Shelton.
All rights reserved.
Copyright is held by Renee Shelton, Beach Cuisine Inc, or by respective owners.

Beach Cuisine® is a registered trademark. All rights reserved. Please do not reprint articles without permission. is a division of Beach Cuisine, Inc.

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