Cucumber Triangles Sautéed in Butter and Dill


large cucumbers
tablespoons butter
Salt and white pepper
2 to 3
tablespoons minced fresh dill, or a little dried dill weed and minced
Fresh parsley



Peel the cucumbers, slice in half lengthwise, and scoop out the seeds.  Cut each half in half lengthwise, and then into triangles.  May be prepared several hours in advance, refrigerate, covered.


Not more than 10 minutes before serving, melt the butter in the pan, add the cucumbers, and toss over moderately high heat, seasoning lightly with salt, until cucumbers are almost cooked through but still retain some crunch.  Season to taste with more salt, pepper, and, if you wish, toss with a tablespoon or 2 more butter.  Then toss with sprinklings of dill.  Cucumbers should be served promptly. 


Serves 6.