Title: Cucumber Tea Sandwiches with Tarragon Butter
Categories: Sandwich British
Yield: 1 Servings

1	lg	English cucumber, peeled,
		Sliced paper thin
1/2	ts	Salt
2	tb	White vinegar
1	c	Unsalted butter, softened
1/4	c	Minced fresh tarragon
1/4	c	Minced fresh chervil
30		Thin slices whole-wheat
		Bread
		Watercress leaves, optional

(For looks, dip one end of a sandwich into mayonnaise, then into minced fresh parsley)

Put cucumber slices in large bowl. Toss with salt. Sprinkle with vinegar. Toss to mix well. Let stand 1 hour. Drain well in colander. Combine 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.

"Because teas are normally scheduled between 2 and 5 in the afternoon, there is a lot of flexibility in what you serve. More than dessert, finger sandwiches and scones are part of the table. If you want, the spread can constitute a light meal. Chilled sparkling wine, sparkling water and varied tea choices are appropriate beverages. Iced tea is an option in hot weather.

"The tea table is typically set up as a buffet and the offerings are finger-type foods. With bite-size sandwiches, sweets and fruit, small plates can be provided but they are not required - dainty napkins can suffice. Certainly forks are unnecessary."

Recipes from chef Richard Hughes, Pelican Club, New Orleans

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