| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
May 1992 |
1 |
servings |
INGREDIENTS
| 1/3 |
c |
Mayonnaise |
| 1/2 |
c |
Minced fresh parsley leaves |
| 2 |
tb |
Minced fresh tarragon leaves |
|
|
Fresh lemon juice to taste |
|
|
Tabasco to taste |
| 12 |
|
Thin slices homemade-type white |
|
|
; bread |
| 1 |
|
Vidalia onion; (available |
|
|
; seasonally at |
|
|
; specialty produce |
|
|
; markets andsome |
|
|
; supermarkets), |
|
|
; sliced very thin |
INSTRUCTIONS
In a small bowl stir together the mayonnaise, 1/4 cup of the parsley, the
tarragon, the lemon juice, the Tabasco, and salt and pepper to taste.
Spread one side of the bread slices with the mayonnaise, arrange the onion
slices evenly on half the bread slices, and top them with the remaining
bread slices. Press the sandwiches together gently, trim the crusts, and
cut the sandwiches into quarters. Put the remaining 1/4 cup parsley in a
shallow bowl and dip the edges of the sandwich quarters in the parsley.
Makes 24 tea sandwiches.
Gourmet May 1992
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