Peel three average sized cucumbers and cut into 1/4 inch slices. Soak in ice water for two hours. Dry on paper towel.
Melt three tablespoons butter and three tablespoons oil in a heavy skillet. Coat the cucumbers in flour and sauté at medium heat until they are brown on both sides. Sprinkle with salt and pepper. Serve with lemon butter.
To make lemon butter: Melt 1/4 cup butter, add 1 1/2 tablespoons lemon juice. (If you wish, also add 2 tablespoons finely chopped parsley.)
(Green tomatoes may be cooked in the same manner, only do not soak in water. They may be served with or without lemon butter.)
This Sautéed Cucumbers recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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