Recipe

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• 1 large english cucumber, peeled, sliced paper thin
• 1/2 tsp salt
• 2 tbsp 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.