Cucumber Tea Sandwiches with Tarragon Butter

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    Cucumber Tea Sandwiches with Tarragon Butter

    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 minced fresh tarragon
    • 1/4 cup minced fresh chervil
    • 30 thin slices whole-wheat bread, enough to make 72 (2x4inch) rectangles
    • Watercress leaves, optional

    Instructions

    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.

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