2 large cucumbers
salt
4 slices bread (approx)
fat or oil for frying
1 tbsp chopped parsley
salt
4 slices bread (approx)
fat or oil for frying
1 tbsp chopped parsley
for the stuffing
200 g (7 oz) cooked meat (ham, veal, beef or chicken)
2 tbsp (1 oz) 25 g butter or margarine
3 tbsp soft white breadcrumbs
1 tbsp chopped parsley
1/4 tsp dried mixed herbs
1 egg
general household or chicken stock (depending on the meat used)
pepper
a few drops Worcestershire sauce
2 tbsp (1 oz) 25 g butter or margarine
3 tbsp soft white breadcrumbs
1 tbsp chopped parsley
1/4 tsp dried mixed herbs
1 egg
general household or chicken stock (depending on the meat used)
pepper
a few drops Worcestershire sauce
method
1. Cut the cucumbers into 5cm lengths. Scoop the seeds from the centre with a small spoon.
2. Season the cucumbers with salt and steam for 10 minutes until just tender.
3. Meanwhile, prepare the stuffing.
4. Mince the meat finely.
5. Heat the fat in a pan. Add the meat, breadcrumbs, parsley and mixed herbs, and heat thoroughly.
6. Beat the egg until liquid and add to the pan, together with enough stock to give a soft stuffing.
7. Season well with salt, pepper, and Worcestershire sauce.
8. Cut the bread into circles, a little larger than the diameter of the cucumber, and allow 1 circle of bread for each piece.
9. Fry the bread in the fat or oil until crisp and golden. Drain thoroughly.
10. Drain the cucumber and stand a piece on each croute of bread.
11. Pile the hot stuffing into each piece and sprinkle with the parsley.
12. Serve with Fresh Tomato Sauce
2. Season the cucumbers with salt and steam for 10 minutes until just tender.
3. Meanwhile, prepare the stuffing.
4. Mince the meat finely.
5. Heat the fat in a pan. Add the meat, breadcrumbs, parsley and mixed herbs, and heat thoroughly.
6. Beat the egg until liquid and add to the pan, together with enough stock to give a soft stuffing.
7. Season well with salt, pepper, and Worcestershire sauce.
8. Cut the bread into circles, a little larger than the diameter of the cucumber, and allow 1 circle of bread for each piece.
9. Fry the bread in the fat or oil until crisp and golden. Drain thoroughly.
10. Drain the cucumber and stand a piece on each croute of bread.
11. Pile the hot stuffing into each piece and sprinkle with the parsley.
12. Serve with Fresh Tomato Sauce
serving amount
serves 6
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