Stuffed Baked Cucumbers Recipe
Ingredients
| Eggs | 4 standard | |
| Cream | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper white | 1/2 Teaspoon | |
| Pinch grated nutmeg | ||
| Parsley | 1 Tablespoon, chopped | |
| 1 tablespoon chopped dill | ||
| Cucumbers | 4 Small | |
| Onions | 2 Small | |
| Oil | 2 Tablespoon | |
| Cooked ham | 1 1/2 Cup (16 tbs), diced | |
| 2/3 cup hot chicken stock | ||
| Tomatoes | 2 (Garnish) | |
| Few dill sprigs | ||
Directions
MAKING
1. In a saucepan, hard boil the eggs, cool, shell and halve them
2. Rub the whites through the strainer
3. In a bowl, mash the yolks and beat into the cream along with nutmeg, salt and pepper, dill and parsley
4. Add egg whites and stir well
5. Slice the tops of the cucumbers along the length; scoop the seeds out
6. Peel and finely chop onions; in a saucepan, heat oil and fry onions fpr five minutes
7. Add the ham an brown lightly; turn the heat off and allow to cool slightly; fill into the cucumbers
8. On a baking sheet, aplce the cucumbers and add the stock; cover adn bake for forty minutes at 300° F
9 Quarter the tomatoes
SERVING
10. On a serving plate, arrange the cucumbers and garnish with tomato quarters and sprigs of dill before serving
1. In a saucepan, hard boil the eggs, cool, shell and halve them
2. Rub the whites through the strainer
3. In a bowl, mash the yolks and beat into the cream along with nutmeg, salt and pepper, dill and parsley
4. Add egg whites and stir well
5. Slice the tops of the cucumbers along the length; scoop the seeds out
6. Peel and finely chop onions; in a saucepan, heat oil and fry onions fpr five minutes
7. Add the ham an brown lightly; turn the heat off and allow to cool slightly; fill into the cucumbers
8. On a baking sheet, aplce the cucumbers and add the stock; cover adn bake for forty minutes at 300° F
9 Quarter the tomatoes
SERVING
10. On a serving plate, arrange the cucumbers and garnish with tomato quarters and sprigs of dill before serving
Chef
