Cucumber Tea Sandwiches with Tarragon Butter

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.

From: Chef Richard Hughes, Pelican Club, New Orleans

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