• 2 cucumbers
• lemon juice
• 2 oz. (60 g.) butter
• ½ pint (3 dl.) fresh cream
• salt and pepper
• 1 tablespoon finely chopped
• parsley

Peel the cucumbers and split them lengthwise. Remove the seeds. Cut them into pieces about 2 inches (5 cm.) long and squeeze a little lemon juice over them. Melt the butter and slowly fry the cucumbers in it for 3 minutes. Pour in the cream and boil for 2 minutes. Season to taste with salt and pepper. Pour into a shallow dish, sprinkle with parsley, and serve at once.