CUCUMBER CUPS
Now that cucumbers are plentiful they make a delicious first or last course, hot or cold. In both cases, peel the cucumber, divide it into 2in. lengths and steam it till tender, then scocp out some of the centre. The filling may consist of any kind of cooked fish, freed from skin and bone and finely flaked. For a hot dish, mix the fish with a little good white sauce, season -well, and fill the cups. For a hot savoury the sauce may be made with cheese, a little grated cheeso being sprinkled on top of the filling, and the cups finished off under the grill. For a cold dish the fish may be mixed with salad cream or mayonnaise and possibly a few minced capers.
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Bibliographic details
New Zealand Herald, Volume LXXI, Issue 21716, 3 February 1934, Page 7 (Supplement)
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128CUCUMBER CUPS New Zealand Herald, Volume LXXI, Issue 21716, 3 February 1934, Page 7 (Supplement)
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