Laurie Neinhaus is the editor of The Gilded Lily. Designed to look like a vintage periodical, this quarterly magazine helps its reader's explore the cultural history of the 19th and 20th century life. In addition, Ms. Neinhaus has also written and produced the one act play, A TeaTime Travesty and has recently released her course, "Tea Coterie." For more information go to:
1/2 c. finely chopped smoked almonds (about 2 ounces)
In a deep 12-inch skillet bring broth or water to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes. Remove skillet from heat and cool chicken in cooking liquid 20 minutes. Discard skin and shred chicken fine. In a bowl stir together chicken, 1/2 cup of mayonnaise, shallot, tarragon, and salt and pepper to taste. Make 12 sandwiches with chicken salad and bread, pressing together gently. With a 2-inch round cutter cut 2 rounds from each sandwich. Put almonds on a small plate and spread edges of rounds with remaining 1/2 cup mayonnaise to coat well. Roll edges in almonds. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled. Makes 24 tea sandwiches.
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