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| Concombres Persillés ~ Parsleyed Cucumbers 4 medium-sized cucumbers, about ½-pound each salt 2 tbsp butter finely chopped parsley for garnish 1. Trim off and discard the ends of the cucumbers and cut in half widthwise. Cut each half into quarters lengthwise. 2. Using a paring knife, pare away the skin and cut away most of the center seeds but leave some of the soft center pulp. 3. Drop the cucumber pieces into boiling salted water and cook for about 5 minutes. Drain and run under cold water until chilled. Drain well. 4. Heat the butter in a skillet and add the cucumbers. Add salt and pepper to taste. Toss until thoroughly heated; serve sprinkled with chopped parsley. |