Recipe - Cucumber Tea Sandwiches With Mint Mayonnaise

2 lg Egg yolks
One half teaspoon Dijon mustard
2 tablespoon Fresh lemon juice
Three fourths cup Fresh mint leaves, loosely
packed
1 cup Vegetable oil
Salt and pepper
16 Thin slices homemade white
bread, crusts removed
1 Cucumber, peeled and thinly
cut or sliced up

From Cooking with Herbs by Emelie Tolley and Chris Mead.

MINT MAYONNAISE

In a blender or food processor, combine the egg yolks, mustard, lemon
juice, and mint. With motor running, add the oil in a slow stream and
blend until emulsified. Season to taste with salt and pepper and transfer
to a bowl.

Spread each slice of bread generously on one side with the mayonnaise. On
half the slices, arrange an even layer of cucumber slices. Top with
remaining bread slices. Cut each sandwich into quarters before serving.
Makes 32 tea sandwiches.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini