Greek Cucumbers

Ingredients

• large cucumbers
• 1 cup of stock
• the juice of 1 lemon
• 1 tablespoonful of butter

Method

1. 1

   Peel cucumbers, cut off ends, and scoop out seeds.

2. 2

   Mix boiled rice with chopped green onions and stuff cucumbers.

3. 3

   Place in a stew-pan, pour stock and lemon juice over, add butter, and cook until tender.

4. 4

   Serve hot with a well-seasoned white sauce and garnish with parsley.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 23. The excerpt below is the record exactly as published.

^ cup of stock and the juice of ^ lemon ; sprinkle with salt and cayenne pepper ; add yi leaspoonful of curry- powder. Cover and let all simmer until tender. Serve very hot on a border of boiled 22.— Dutch Salad. Soak 3 Dutch herrings in milk; then cut off the heads and tails and cut herrings into one-half inch pieces. Add 2 apples cut line, 3 hard-boiled eggs sliced thin, some cooked beets cut fine, some celery and green onions cut into very small pieces. Season and mix together. Pour over some vinaigrette sauce, and sprinkle with chopped gherkins. August 43^— Greek Cucumbers. Feel large cucumbers ; cat off the ends ; scoop out the seeds; sprinkle with salt. Then mix boiled rice with some chopped green onioos and stuff the cucumbers. Lay the cucumbers in a stew-pan ; pour over i cup of stock and the juice of a lemon ; add I tablespoonful of butter,

Cook this with the app: pantry check, scaling, and the assistant.