Jellied Cucumber Salad

• ¾ cup fresh cucumbers, cut in dice
• 3 tablespoons tarragon vinegar
• 2

Peel the cucumber and chop rather fine, add the nasturtium seeds and the vinegar. Soak the gelatine in cold water a few minutes, stir in the boiling broth and stir until dissolved, season with salt and pepper to taste. Let cool, then add to the cucumber mixture. Pour into mould and set aside several hours or over night to harden in a cool place. Serve, cut in tiny cubes in tomato cups with Mayo