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What You Need:
(To Serve: 6 to 8)
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2 cucumbers, 6 to 8 inches long
½ teaspoon salt
2 boneless sardines
¼ pound boiled ham, diced
2 hard-cooked eggs, coarsely chopped
2 teaspoons finely chopped onions
2 tablespoons minced sour pickles
1 teaspoon prepared French mustard
2 to 4 tablespoons mayonnaise, freshly made or a good commercial brand
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Translate this recipe:
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| How To Cook: |
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1. Cut ½ inch off the tip of each cucumber, then peel the cucumbers with a vegetable scraper or sharp knife. Cut out the seeds and center pulp with a long iced-tea spoon, leaving a shell about ¼ inch thick.
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2. Pour ¼ teaspoon of salt into each cucumber, rubbing it in evenly with your forefinger, let the shells stand about 15 minutes, then dry them inside with a piece of paper towel.
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3. In a medium-sized mixing bowl, mash the sardines to a paste with a fork or wooden spoon. Add the ham, eggs, onions, pickles, mustard and 2 tablespoons of mayonnaise.
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4. Stir the ingredients together until the mixture holds its shape in a spoon. (If it seems too dry, add more mayonnaise.) Taste for seasoning. The amount of salt needed will depend on the saltiness of the sardines and ham.
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5. Stuff the cucumbers by standing them on end and spooning the filling in, tamping it down with a spoon as you proceed. When they are all tightly packed, wrap them separately in wax paper or aluminum foil and refrigerate them for 2 hours, or until the filling is firm.
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6. To serve, slice the cucumbers crosswise, on a slant, in slices about ½ inch thick.
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