CUCUMBERS SAUTEED IN BUTTER AND DILL

CUCUMBERS SAUTEED IN BUTTER AND DILL (for six)

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3 large English seedless cucumbers (the ones wrapped individually in plastic)

3 tablespoons or more butter

salt and white pepper

2 to 3 tablespoons minced fresh dill

 


 

1. Peel the cucumbers with a vegetable peeler, slice them in half lengthwise and scoop out the seeds. Cut them into 1 inch thick slices. They may be prepared several hours ahead to this point. Refrigerate in a covered bowl.

2. Not more that 10 minutes before serving, melt the butter in a heavy skillet, add the cucumbers and toss over moderately high heat until the cucumbers are almost cooked through but still retain some crunch. Season lightly with salt and pepper, add a tablespoon or two of additional butter and stir in the dill.

3. Cucumbers must be served promptly or they will lose their crunch and their freshly cooked look.

 

from Julia Child and More Company

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