Narrow strips of mild, seedless cucumber are sauteed in butter, then polished with reduced cream. Serve with roast beef or veal.
2 European cucumbers, peeled
3 tablespoons butter
Salt and freshly ground white pepper
1 tablespoon chopped fresh tarragon
2/3 cup heavy cream
1. Cut the cucumbers in half lengthwise. Cut into 3-inch lengths, then into julienne strips.
2. Melt the butter in a large skillet. Add the cucumbers and stir over medium heat until limp. Season with salt and pepper. Add the tarragon and continue to stir over medium heat for 30 seconds. Pour on the cream and cook at a gentle bubble until the cream is reduced and slightly thickened. Serve immediately.