Cucumbers Fried, Breaded English Style and Fried a la Villeroi

Fried.—Cut some peeled cucumbers in slices a quarter of an inch thick by one and three-quarters inches in diameter; empty out the center seed parts with a three-quarter inch diameter tube; salt over for fifteen minutes, then drain, wipe, dip them in flour, and fry to a fine golden color in very hot frying fat.

Fried Breaded English Style.—Cut the cucumbers in two-inch lengths and then once across in the center; peel, remove the inner seeds, round the corners, and cook them in salted water. Drain, wipe, immerse in beaten eggs, bread-crumb English style, and fry to a nice color, having fennel sauce (No. 463), served apart.

Fried a la Villeroi.—Prepare and cook the cucumbers the same as the glazed ones (No. 2733), and cover with cold Villeroi sauce (No. 560); place on a baking sheet to cool; take them up with a thin knife; dip each piece in egg and bread-crumbs, fry to a good color, and dress on a folded napkin.