No. 572 — Fresh Cucumbers Fried and Baked with Sour Cream
English historical translation of Molokhovets recipe No. 572 from the 1901 Russian cookbook, retaining original methods and measures.
Scald the cucumbers with boiling water, cover and let stand briefly. Peel them, cut off one end and carefully remove the seeds, leaving the thick walls intact. Rub the insides with salt.
Finely chop meat as for cutlets and season with pepper, but without onion or bread. Mix with fluffy, relatively dry cooked rice and fill the cucumbers.
Fry the filled cucumbers well on all sides in a frying pan. Transfer to a sauté pan, pour over one glass of fresh sour cream and brown in the oven.
For cucumber salad see the salad section; for cucumber sauce see No. 410. The original also points to the second part of the book, recipes Nos. 3953–3974, for pickled cucumbers.