Cut baguette diagonally into finger-thick slices (makes about 14 slices). Roast in the oven on the 2nd rack from the bottom at 200 degrees (gas 3, (convection oven 180 degrees) until golden brown. Rinse watercress, spin dry and chop finely. Cream soft butter with juice of one lemon, pepper and salt, fold in chopped watercress. Spread watercress butter on bread slices.
Westwaerts The most important cultivation area is near Erfurt. Here the French under Napoleon got to know, love and cultivate watercress. One of the few cases in which a delicacy came not from, but to France!
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