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 (2x4inch)

rectangles

Watercress leaves, optional



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.

Chicken Tea Sandwiches



2 boneless, skinless chicken breast halves, poached

1 honeydew melon or cantaloupe, cut into small dice

1 rib celery, cut into small dice

1 cup of mayonnaise OR Miracle Whip salad dressing

1 TB Indian curry paste

1/4 cup of currants

4 dried apricots, finely chopped

2 TB slivered almonds, finely chopped

1/2 loaf of "Hollywood Thins" (or other thin) sliced white bread



1. Cut poached chicken breasts into small dice and place into a medium sized

bowl.



2. Add diced melon and celery to bowl.



3. In a small bowl, combine mayonnaise with curry paste and mix thoroughly.



4. Fold mayonnaise and curry paste mixture into chicken mixture.



5. Add currants, dried apricots and chopped slivered almonds.



6. With a large 2-1/2-inch round biscuit cutter stamp out a round from each

slice of bread.

If the slice of bread is larger (than the "Hollywood Thins"), there may be

sufficient

room to punch out two rounds.



7. Spread the chicken filling on the rounds, then top with second round of

bread.



Makes: 10 small tea sandwiches.