Serves 6
2 large cucumbers
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
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. Mince the meat finely.
4. Heat the fat in a pan. Add the meat, breadcrumbs, parsley and mixed herbs, and heat thoroughly.
5. Beat the egg until liquid and add to the pan, together with enough stock to give a soft stuffing. Season well with salt, pepper, and Worcestershire sauce.
6. Cut the bread into circles, a little larger than the diameter of the cucumber, and allow 1 circle of bread for each piece.
7. Fry the bread in the fat or oil until crisp and golden. Drain thoroughly.
8. Drain the cucumber and stand a piece on each croute of bread. Pile the hot stuffing into each piece and sprinkle with the parsley.
9. Serve with Fresh Tomato Sauce
