Cucumber Tea Sandwiches With Tarragon Butter

• 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)

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

cucumber, salt, white vinegar, unsalted butter, fresh tarragon, fresh chervil, whole wheat bread, watercress leaf, mayonnaise, parsley

Taken from www.food.com/recipe/cucumber-tea-sandwiches-with-tarragon-butter-3387 (may not work)