Barbara Bretton

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Watercress Tea Sandwiches

I suppose it's my English blood but I just can't help loving these tiny elegant morsels. They make me sit up straighter, mind my manners, and yearn for a silver tea service and a butler to go with it. You would think I learned my English ways from my English grandmother and her siblings but it was my Swedish-Chippewa mother who taught me everything I know. My mother was an Anglophile, through and through, and these recipes are all hers.


2 sticks unsalted butter, softened
2 teaspoons heavy cream
1 teaspoon Dijon mustard
1 teaspoon lemon juice
salt and pepper, to taste
1 large bunch watercress, washed and trimmed
12 thin slices of your favorite bread

Mix butter, cream, mustard, and lemon juice. Season with salt and pepper. Spread mixture over 6 slices of bread. Top with equal amounts of watercress and remaining 6 slices of bread. Trim crusts and cut each sandwich diagonally from top two corners to bottom corners so each sandwich yields 4 triangles.


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