CUCUMBERS SAUTEED IN BUTTER AND DILL (for six)
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.