Cucumber Sandwiches:
1 part crisp parsley, chopped fine (see Note)
2 parts watercress, chopped fine
4 parts butter or margarine, softened
Bread slices as required, cut into 2-1/2-in. (6.5 cm) rounds
Seedless cucumbers, skin-on and thinly sliced, as required
Salt and pepper, as required
Thoroughly combine parsley, watercress, and butter or margarine. Spread this herbed butter over rounds of bread. Add a single cucumber slice, seasoning to taste. Top with second herb-buttered round of bread. Cover with dampened tea towel, refrigerating until needed.
Note: Do not use flat-leaf (Italian) parsley or cilantro in these sandwiches.
