| How To Cook: |
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1. Peel cucumbers and cut them into rounds about 2 inches thick.
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2. Cook in fast-boiling salted water until tender (about 10 minutes).
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3. Drain well, and arrange in a fireproof dish.
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4. Beat egg yolks, mix with yoghourt and mayonnaise and warm gently, but do not boil.
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5. Pour this mixture over the cucumber, sprinkle with chopped dill, and serve with thin brown bread and butter.
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