Stuffed Cucumbers

Technical stages for Stuffed Cucumbers :

• Wash but do not peel the cucumbers. Halve them lengthwise and cut those halves in two. Seed with a tea spoon. Blanch the cucumbers for 10 minutes in salted boiling water, drain and put in a dish. Cover with a salad bowl and keep them in a warm oven.
• Cook the rice in salted boiling water for about 18 minutes or until tender.
• While the rice is cooking, peel and chop the onion, make it sweat in 50 g butter (it should not turn golden).
• Clean the mushrooms, mince and mix with the onion. Add also the smoked bacon cut in dice. When the rice is cooked, drain it, pass it under cold running water and put in the pan.
• Cook over low heat for 5 to 10 minutes, stirring occasionally.
• Beat the eggs with salt and pepper and prepare 2 or 3 small omelettes with the remaining butter.
• Roll and cut them in 1 cm-thick (0,39 inch) slices and mix them with the othe ingredients in the pan.
• To finish, Fill up the cucumber baskets with this mix, put them on a warm service dish and sprinkle with chopped parsley.
• Serve immediately.