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Watercress Tea Sandwiches

1 cup watercress leaves
1/8 teaspoon salt
8 very thin slices white bread, crusts removed
4 teaspoons unsalted butter, softened

* Choose the best-quality bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.

In a medium bowl, toss the watercress leaves with the salt.

Spread one side of each piece of bread with the butter. Top four (4) of the slices each with 1/4 cup watercress leaves. Arrange the watercress so it hands very slightly over the edge of the bread. Top with the remaining four (4) bread slices.

Carefully cut the crusts from each sandwich with a long, harp knife. Cut the sandwiches in half diagonally and then cut in half again. If desired, decorative shapes can be made with cookie cutters.

NOTE: The watercress may be replaced with one cup thinly sliced radishes cucumber, apple or pear. The butter may be flavored with fresh herbs, and if you like, you can use party whole wheat bread and part white sandwich bread.

Yields 4 whole sandwiches or 8 halves or 16 fourths.