Allow 1/2 large cucumber for each person.
Wash and dry thoroughly. Slice through centre lengthways. Scoop out seeds.
Place halved cucumbers into large saucepan of salted boiling water. Simmer 10 minutes -- allow to cool -- remove from saucepan and strain carefully. Place in fridge until needed.
Make a rich white sauce, add a tin of tuna or salmon, paprika, pepper, wine, a glass of sherry, one tablespoon of chopped parsley and a good squeeze of pure lemon juice.
Fill cucumber with mixture -- sprinkle with breadcrumbs -- bake in moderate oven 20-30 minutes; cover with foil if necessary. Serve hot with pulled lettuce salad mixed with Italian dressing and slices of lemon.
Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.18.
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