Chicken & Tarragon Sandwiches
Roast a whole chicken and cool. Remove skin and dice the meat.

Process the lemon juice, salt and egg yolks in a food processor for 30 seconds then start adding oil gradually in a thin stream until the mayonnaise becomes thick. Season to taste with salt, mix through the chopped tarragon and fold in the diced chicken.

Top buttered bread with chicken mixture and rocket. Using a serrated knife trim the crusts and cut each sandwich into 3 fingers, cut each finger in halves to make neat little squares.

Makes approximately 64.