Peel the whole cucumbers with a peeling knife, then cut into four lengthways. Discard the seeds and cut the flesh into large dice. Put into a large quantity of boiling salted water. Once boiling again, cook for 3 to 5 minutes according to the size of the dice. Drain, freshen with cold water, drain thoroughly. Melt the butter in an ordinary or a high-sided frying pan, add the cucumbers and, over a high but not fierce heat, cook without allowing to brown. During the cooking, salt, pepper, stir carefully. Serve generously sprinkled with the chopped herbs.
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5 medium-sized cucumbers
3 1/2 oz butter
salt, pepper
Fines Herbes
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50
mn
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30
mn
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This will go with almost any meat dish, game included.
