Tea sandwiches, canapés
IngredientsFrench bread slices
green olives (seegless)
Instructions1. Spread the bread slices with butter.
2. Cut the roasted tenderloin into small slices and roll each slice into a cone.
3. With a wooden pick, skewer on olive, then the salami cone.
4. Fasten the salami cones with a wooden pick to the bread slices.
5. Pipe softened butter into each cone.
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