Cucumber Tea Sandwiches With Tarragon Butter - cooking recipe

Ingredients

1 large English cucumber, peeled, sliced paper thin
1/2 teaspoon salt
2 tablespoons white vinegar
1 cup unsalted butter, softened
1/4 cup fresh tarragon, minced
1/4 cup fresh chervil, minced
30 slices whole wheat bread, enough to make 72 (2x4inch) rectangles (thin slices)
to taste watercress leaf (optional)
to taste mayonnaise (optional)
to taste fresh parsley, chopped (optional)

Preparation

Put cucumber slices into a large, non-metal bowl.
Toss with salt. Sprinkle with vinegar.
Toss to mix well.
Let stand 1 hour.
Drain well in colander.
Blend butter, tarragon and chervil.
To assemble, spread butter over 1 side of each bread slice. Cover 15 slices with cucumbers, dividing evenly.
Close sandwiches.
Trim crusts.
Cut into 36 rectangles.
Arrange on platter, garnished with watercress leaves.
Optional: For looks, dip one end of a sandwich into mayonnaise, then into minced fresh parsley.