Cucumbers, Fresh Sliced, in Fillets or Salted Russian Style

Sliced Fresh Cucumbers.—If the cucumbers be green, small and seedless, peel and cut off the ends; then pare the inside into thin slices. If large divide them into two or four parts lengthwise before slicing; in either case they should macerate for fifteen minutes, sprinkled over with salt; when they have thrown off the water, drain and season with pepper or mignonette, vinegar, oil and chopped parsley; the same quantity of finely chopped onions may also be added.

Another way of preparing them is to peel and slice them simply, then season with salt, pepper, oil and vinegar, and serve on side dishes.

Cucumbers in Fillets.—Peel a cucumber and cut it crosswise into quarter inch lengths, roll each piece separately to form a long, thin ribbon and season all of these with salt, mignonette, pepper, oil and vinegar. Roll them up into cork-shaped pieces and mince them across so as to obtain long fillets, then serve on a side dish, pouring more oil and vinegar over.

Salted Russian Style.—(Agoursis). Dress them on side dishes in their own brine.