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 thinly sliced wheat bread (cut into 2x4-inch rectangles) Watercress leaves (optional) Mayonnaise and parsley

Directions

1. 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.
2. Blend butter, tarragon and chervil.
3. To assemble, spread butter mixture over one side of 15 bread slices. Cover 15 slices with cucumbers, dividing evenly. Close sandwiches. Trim crusts. Cut into 2" x 4" rectangles. Arrange on platter, garnished with watercress leaves.
4. Optional: For looks, dip one end of a sandwich into mayonnaise, then into minced fresh parsley.