Meat Stuffed Cucumbers
- 4 medium sized Braised Cucumbers
- 1 day-old White roll
- 2 medium-sized potatoes
- 2 onions
- 1 tablespoon butter
- 100 grams mixed Ground meat
- 1 egg
- freshly ground peppers
- 1 teaspoon Mustard
- 500 milliliters Broth (instant)
- 30 grams butter
- 30 grams Pastry flour
- 50 milliliters dry white wine
- 2 tablespoons Crème fraiche
- Bakers twine
Peel cucumber, trim ends and cut in half lengthwise. Scrape out seeds with a spoon.
Soak roll in water. Rinse, peel and finely grate potatoes. Peel and finely chop 1 onion. Cook onion in butter until translucent. Set aside. In a bowl, combine ground meat, onion and potatoes Add roll (squeezed to remove water), egg and mustard. Season with salt and pepper and mix well.
Spoon the mixture into 4 cucumber halves. Top with remaining 4 cucumber halves to enclose meat. Tie cucumbers with kitchen twine. In a saucepan, bring broth to a boil. Add cucumbers and cook over low to medium heat, about 15 minutes.
For the sauce: Peel and finely chop remaining onion. Cook onion and flour in butter until onion is translucent. Gradually stir in 350 ml (approximately 1 1/2 cups) hot broth. Add wine and season to taste with salt and pepper. Stir in creme fraiche.
To serve: Cut and remove kitchen twine from cucumbers. Cut cucumbers as needed into smaller pieces.
Serve stuffed cucumbers with sauce and boiled potatoes.