Here's the basic menu for August's birthday tea. The recipes will follow in the next posts.
First Course, the Soup and Salad:
Frosty Peach Soup
Summer Salad with fresh greens, yellow tomatoes, sliced mushrooms and red onions, topped with Creamy Poppy Seed Dressing. A Parmesan Poppy Seed Straw to grace the salad plate.
Second Course, the Scones:
A Cream Scone with Devonshire Cream and Homemade Peach Preserves
Third Course, the Tea Sandwiches/Savories:
Chicken Salad in Petits Choux
Cucumber with Dill Cream Cheese on White Triangles
Zippy Roast Beef on Brown Rounds
Fourth Course, the Sweets:
Lemon Curd Tartlets with Fruit
Mini Birthday Cakes
Coconut Drops
The Tea:
Darjeeling: Risheehat Estate SFTGFOP1 Cl/Fl Second Flush (Boiling water, 3 minute steep)
