Title: Cucumber tea sandwiches with mint mayonnaise
 Categories: Appetizers
      Yield: 32 servings
 
      2 lg Egg yolks
    1/2 ts Dijon mustard
      2 tb Fresh lemon juice
    3/4 c  Fresh mint leaves, loosely
           -packed
      1 c  Vegetable oil
           Salt and pepper
     16    Thin slices homemade white
           -bread, crusts removed
      1    Cucumber, peeled and thinly
           -sliced
 
  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.