Title: Egg & watercress finger sandwich - victoria
 Categories: Eggs
      Yield: 24 Servings
 
      6    Hard-cooked eggs, finely
           -chopped
    1/4 c  Mayonnaise
      1 tb Honey Dijon mustard
    1/4 ts Ground celery seed
           Salt and pepper to taste
      6 tb Unsalted butter, softened
      1    (16-oz) loaf whole-wheat
           -bread, sliced lengthwise
           -and crusts removed
           -(6 slices)
           Fresh watercress sprigs
 
  In a small bowl, combine chopped eggs, mayonnaise, mustard, celery
  seed, and salt and pepper to taste. Mix well and set aside. Lightly
  butter bread. Spread half the bread slices with egg mixture, then top
  with watercress. Top with remaining bread slices, buttered side down.
  Press gently to seal. Wrap and refrigerate at least 1 hour.
  
  To serve: Cut the sandwiches crosswise into 1-inch fingers.
  
  Victoria/June/94 Scanned & fixed by Di Pahl & Gary Groeller