Classic cucumber tea sandwiches with fresh
tarragon and chervil-infused butter.
Cucumber Tea Sandwiches
with Tarragon Butter
- 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 (2 x 4-inch)
rectangles
Watercress leaves, optional
- Put cucumber slices in large bowl. Sprinkle
with the salt and vinegar. Toss to mix well. Let stand 1 hour.
Drain well in colander.
- Combine the butter, tarragon and chervil.
- To assemble, spread butter over 1 side
of each bread slice. Cover 15 slices with the cucumbers, dividing
evenly. Close sandwiches, butter side down. Trim crusts. Cut
into 36 rectangles. Arrange on platter, garnished with watercress
leaves, if desired.
Makes 36 tea sandwiches.
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