Slice brioche rather thin (bake it a day ahead to make slicing easier) and cut each slice into a round with a 2-inch cutter. Spread each round generously ~ with mayjonnaise. Place an onion slice on each of half the rounds, sprinkle lightly with salt and top with remaining rounds. Press together firmly and don't be dismayed if some of the mayonnaise is 3 squeezed out. Place a shallow plate of mayonnaise and one of chopped parsley side by side. Holding each sandwich between thumb and forefinger, roll edges first in mayonnaise, then in parsley to make a green wreath. Arrange the sandwiches on a plate, cover with plastic wrap and chill for about 1 hour before serving. Yield: See note.

*This brioche loaf will yield about 32 slices, each 1/4 -inch thick. Depending on how well your loaf rises, each slice will provide 1 or 2 rounds 2 inches in diameter, to make 16 or 32 sandwiches.

Scanned by Miriam Podcameni Posvolsky from "New Recipes for the Cuisinart" by James Beard and Carl Jerome