Concombres au buerre

Ingredients:

• 3 medium English cucumbers, peeled
• 2 Tablespoons wine vinegar
• 1 1/2 teaspoon salt
• 1/8 teaspoon sugar
• 3 Tablespoons melted butter
• 1/2 teaspoon dried dill
• 3-4 Tablespoons minced green onions
• 1/8 teaspoon black pepper

Method:

1. Cut the cucumbers lengthwise and scoop out the seeds with a spoon. Cut crosswise in 2-inch sections.
2. Cut the cucumbers lengthwise in 1/4-inch strips.
3. In a medium bowl, toss the cucumber slices with the vinegar, salt, and sugar. Let stand for at least 30 minutes. Drain.
4. Preheat oven to 375 degrees.
5. In a medium-sized baking dish (about 11″ x 9″), add drained cucumbers, butter, dill, green onions, and pepper, and toss well.
6. Bake uncovered on the middle rack for about 1 hour, tossing the cucumbers 2-3 times while it’s baking. The dish will be done when the edges look a little dried and the cucumbers are tender. Serve warm.

http://www.kimchimom.com/2012/08/blanquette-de-veau-a-lancienne-sundaysupper-cookforjulia/