So I have been thinking for a little (or a whole lot) while about what constitutes a high tea and have come to the conclusion that really the sky is the limit, as long as the food is small and delicate. Finger Food.
Cupcakes and Cucumber Sandwiches aside - this delicious looking Asparagus recipe harks back to the good old days. Now where do I find a boat tin?
Asparagus Boats
Ingredients
Short Pastry
1 Cup Plain Flour
1/4 teaspoon Baking Powder
1/4 teaspoon Salt
60g Shortening
2 Tablespoons Cold Water
2 Tablespoons Milk
1 Egg
Filling
2 Tablespoons Butter
3 Tablespoons Flour
1 small tin Asparagus Cuts
1 Cup Milk
Salt and Pepper
Parsely to garnish
Method
Short Pastry
Sift Flour Baking Powder and Salt into a bowl.
Rub Shortening through the Flour mixture with the tips of fingers.
Make a well in the centre and stir in water gradually to make a dry dough.
Turn onto a floured board and knead until smooth.
Line Boat Tins with Pastry and prick well.
Brush over with Milk and Egg glaze.
Bake in a moderate oven until very lightly browned.
Filling
Melt butter in a saucepan, stir in Flour and mix well.
Allow to thicken and cook well.
Add drained Asparagus and Salt and Pepper to taste.
Heat well then fill boats with the mixture.
Garnish with Parsley.
Serve at once on hot plates.
Recipe source "Day to Day Cookery, compiled by I. M. Downes"
