EGG AND CRESS TEA SANDWICHES (24)

3 large hard cooked eggs, chilled

3 tablespoons mayonnaise

¼ teaspoon curry powder, or to taste

¾ stick (6 tablespoons) unsalted butter, softened

6 very thin slices firm white sandwich bread

6 very thin sliced very firm whole wheat sandwich bread

¼ cup mustard cress or small watercress leaves

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1. Shread eggs on the small tea drop shaped holes of a grater.  In a bowl stir together eggs, mayonnaise, curry powder and salt to taste until smooth.

2.  Spread butter in one side of each bread slice to cover completely and spread each white bread slice with 1-1/2 tablespoons of the egg mixture.  Arrange mustard cress or watercress leaves over egg mixture and top with whole wheat bread slices, pressing gently.  Trim crusts.  (Sandwiches may be made 4 hours ahead and chilled, wrapped in plastic wrap.)  Cut each sandwich into quarters,

from The Best of Gourmet 1996