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Cucumbers in hors-d'oeuvre


Peel the cucumbers, cut them in slices slantwise, and salt them for two or three hours. Drain them, and then season with oil, vinegar, pepper, and parsley chopped fine.

Pickled cucumbers are served whole with small onions, also pickled, as a hors-d'oeuvre.


Hand-Book of Practical Cookery (1884).


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