• Creamed Butter
  • 1 1/2 cups butter , softened
  • 2 tablespoons heavy cream
  • 1/8 teaspoon of mild French mustard
  • 1/2 lemon, juice of
  • salt and pepper
  • Filling
  • 1 (12 inch) cucumbers
  • salt
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • fresh ground white pepper
  • creamed butter (see below)
  • 20 slices bread
  • 1 Blend all ingredients for the creamed butter to a fine, soft, spreadable consistency (salt and pepper to taste).
  • 2 The cucumber must be cut as thin as possible, using a mandolin or a food processor fitted with a metal blade.
  • 3 Very lightly salt the slices and leave them to drain in a colander, lightly weighted with a plate, for 2 hours or so, pressing from time to time to get rid of the excess juices.
  • 4 Combined the slice and drained cucumbers with the olive oil, lemon juice and sugar and dredge through the freshly ground white pepper (do not add more salt).
  • 5 Butter 10 slices of bread with creamed butter.
  • 6 Layer the cucumbers on the butter bread and then press a second slice of bread firmly on to the top of the sandwich, crust and cut into appropriate shapes (should make 30 fingers or 40 squares or quarters).