Greek Cucumbers.

Just 4 u

Peel large cucumbers; cut off the ends; scoop out the seeds; sprinkle with salt. Then mix boiled rice with some
chopped green onions and stuff the cucumbers. Lay the cucumbers in a stew−pan; pour over 1 cup of stock
and the juice of a lemon; add 1 tablespoonful of butter, and let cook until tender. Serve hot, and pour over a
well−seasoned white sauce. Garnish with parsley.