Duchess Of Devonshire Egg And Cucumber Sandwich Recipes

EGG SALAD/CUCUMBER SANDWICHES

Egg Salad/Cucumber Sandwiches image

"This is a tasty variation of the traditional egg salad sandwich," says Lucy Meyring of Walden, Colorado. "The cucumbers and onion add a refreshing crunch."

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

3 hard-boiled large eggs, chopped
1/2 cup chopped green pepper
1/4 cup mayonnaise
2 tablespoons chopped red onion
1/2 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
8 slices whole wheat bread
1 small cucumber, thinly sliced
4 lettuce leaves

Steps:

In a small bowl, combine the eggs, green pepper, mayonnaise, onion, lemon juice, salt and pepper. Spread on four slices of bread. Top with cucumber and lettuce. Top with remaining bread.

Nutrition Facts : Calories 310 calories, Fat 17g fat (3g saturated fat), Cholesterol 164mg cholesterol, Sodium 493mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 5g fiber), Protein 11g protein.

EGG SALAD AND CUCUMBER SANDWICHES

Egg Salad and Cucumber Sandwiches image

Cool, crisp cucumber adds a summery crunch to these tasty egg sandwiches with just a little kick. Sometimes I substitute rye bread for sourdough and add celery. -Kelly McCune, Westerville, Ohio

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1/2 cup chopped red onion
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons Dijon mustard
1/2 teaspoon pepper
1/4 teaspoon salt
8 hard-boiled large eggs, chopped
1 large cucumber, sliced
1 tablespoon dill weed
12 slices sourdough bread, toasted

Steps:

In a small bowl, combine the first six ingredients. Add eggs; stir gently to combine. In another bowl, toss cucumber and dill. Spread egg salad over six slices of toast; top with cucumbers and remaining toast.

Nutrition Facts : Calories 458 calories, Fat 25g fat (6g saturated fat), Cholesterol 296mg cholesterol, Sodium 823mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.

DUKE OF WINDSOR SANDWICH

Duke of Windsor Sandwich image

Make and share this Duke of Windsor Sandwich recipe from Food.com.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

2 tablespoons sharp cheddar cheese spread
2 slices egg bread or 2 slices whole wheat bread, toasted
1 slice pineapple, grilled
2 -3 ounces sliced cooked turkey
2 tablespoons Major Grey chutney

Steps:

Spread cheese on one slice of the toasted bread.
Place the pineapple, then the turkey on this slice.
Spread the chutney on the remaining slice of bread and place on top of turkey.
Cut sandwich into 4 pieces and serve.

Nutrition Facts : Calories 363.1, Fat 7.7, SaturatedFat 2.2, Cholesterol 83.9, Sodium 434.1, Carbohydrate 48.9, Fiber 3, Sugar 9.2, Protein 24.7

FISH SOUP, DUCHESS OF DEVONSHIRE

Fish Soup, Duchess of Devonshire image

This recipe is from Deborah, the dowager duchess of Devonshire. She is the youngest of the famous Mitford sisters. She once had tea with Hitler when visiting her sister, Unity, in Germany, but as she does not speak German she could not understand anything he said. She is now 89 and in her old age has become an Elvis Presley fan, having been to Graceland at least twice. When asked if she would rather have tea with Hitler or Elvis so replied "Elvis of course". Her home at Chatsworth is filled with Elvis memorabilia.

Provided by Dan-Amer 1

Categories European

Time 2h20m

Yield 1 quart

Number Of Ingredients 9

Ingredients

3 haddock
1 onion
1 bunch savory herbs
1 tablespoon flour
1 tablespoon butter
1/4 cup cream
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 egg, well beaten

Steps:

Take 2 of the haddocks, fillet them, and lay aside the fillets.
Take the other haddock and the bones, head, etc. of the other two and add to quart water along with the onion and the bunch of savory herbs and boil to make a stock for two hours.
Skim and strain the stock.
Thicken the strained stock with the flour, butter, and cream, stirring all the while as you heat.
Season with the black pepper & the cayenne.
Add the fillets and cook until fish is done.
Just before serving add the beaten egg.

Nutrition Facts : Calories 872.3, Fat 32.5, SaturatedFat 16.9, Cholesterol 614.6, Sodium 570.9, Carbohydrate 20, Fiber 1.9, Sugar 5.2, Protein 119

CUCUMBER SANDWICHES WITH EGG AND MINT

Cucumber Sandwiches with Egg and Mint image

These sandwiches are served at afternoon tea at the Savoy in London, courtesy of Anton Edelmann, maitre chef des cuisines.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes British Recipes

Yield Makes 6 finger sandwiches

Number Of Ingredients 7

Ingredients

4 slices extra-thin white bread
1 tablespoon unsalted butter, room temperature
2 large hard-boiled eggs, peeled and finely grated
2 tablespoons creme fraiche
1/2 bunch fresh mint, leaves picked and finely chopped
Coarse salt and freshly ground pepper
1/2 English cucumber, peeled and thinly sliced lengthwise

Steps:

Spread one side of each slice of bread with butter. Set aside. In a small bowl combine eggs, creme fraiche, and mint. Season with salt and pepper. Spread egg mixture to a 1/4-inch thickness on 2 slices bread. Top with sliced cucumber, and cover with the remaining slices of bread. Remove crusts, and cut each sandwich into three equal fingers.