Ingredients

  • 2 large straight and firm cucumbers, cooked meat, boiled rice, butter, salt and pepper
  • ½ pint of sour cream.

Method

Peel the cucumbers carefully and cut into 3 inch lengths. Scoop out the seeds and a little of the inside and fill with the finely chopped meat, mixed with the rice, both previously cooked in a little butter and well seasoned with salt and pepper. Fry in butter and, when slightly browned, put the stuffed chunks of cucumber in a baking tin or fireproof dish, pour the cream over them and bake in a moderate oven for about 20 minutes.

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