Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  poached chicken -- minced
                        mayonnaise -- to bind
                        salt
                        black pepper -- freshly ground
                        tabasco pepper sauce
  20       thin slices  brown bread
  10       thin slices  roast lamb -- or boiled tongue
                        punnet mustard and cress -- or watercress
                        -- leaves
                        ***FOR THE MUSTARD BUTTER***
  12            ounces  unsalted butter -- room temperature
  1         tablespoon  lemon juice
  2        tablespoons  mild french mustard

Preparation:

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.

Nutritional Information:

2443 Calories (kcal); 276g Total Fat; (99% calories from fat); 3g Protein; 1g Carbohydrate; 745mg Cholesterol; 38mg Sodium