The online magazine
dedicated to the
discussion & revival
of British foodways.

NO.53
SUMMER2017

Cucumber & egg sandwiches from the Savoy hotel.

These are more elaborate than the cucumber sandwiches at the Ritz deeper into the West End of London but still pull a lot of pleasing flavor from only a few ingredients.

 


 

 

 Green-Cucumber-Cries-of-London.jpg

  • 2 finely grated hard boiled eggs
  • 2 Tablespoons crème fraiche
  • about ½ bunch stemmed and minced mint
  • salt and pepper
  • 4 buttered slices white bread
  • about ½ peeled and thinly sliced cucumber

 

 


 

  1. Combine the egg, crème fraiche and mint, then season the mixture with salt and pepper.
  2. Smear about a quarter inch of the mixture on each of two slices of bread, top them with a layer of cucumber and cover them with the remaining bread. Cut away the crust and divide each sandwich into three rectangles.

Note:

-Substitute sourdough or whole wheat (brown) bread if you like.

-Some people do not like mint, but its cool flavor complements the cucumber and helps foil the richness of the egg and crème fraiche. If you must omit it substitute a little parsley or, unconventionally, cilantro.