Jarenie Ogourzi V Smetane

Fried Cucumbers with Sour Cream

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


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


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.