1. Cutting towards stem end pare cucumbers. Slice cucumbers in half lengthwise and scoop out seeds. Set aside. 2. In a medium bowl soak rolls in milk until saturated but still easy to handle. 3. Squeeze rolls dry, discard excess milk and pull rolls into pieces. 4. In a large skillet melt butter and saute rolls, onions, and parsley. Stir in egg yolks, salt and pepper, beef stock and fold in beaten egg whites. If desired, add crumbled bacon or the ground meat and cook until mixture holds together and is heated through. 5. Gently add stuffing to centers of cucumbers and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
