| How To Cook: |
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1. With a small, sharp knife, peel the cucumbers and cut them in half length-wise. Seed them by running the tip of a small spoon down them from end to end. Cut the cucumbers in half crosswise.
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2. Drop the cucumbers into enough lightly salted boiling water to cover them completely and cook over moderate heat for about 5 minutes, or until they show only the slightest resistance when pierced with the point of a knife.
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3. Drain the cucumbers in a large sieve or colander and transfer them to a heated serving bowl.
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4. Meanwhile, in a small enameled, stainless-steel or glass saucepan, melt the butter over moderate heat. When the foam begins to subside, stir in the flour and mix thoroughly.
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5. Pour in the orange juice and, stirring constantly with a whisk, cook over high heat until the mixture thickens and comes to a boil. Reduce the heat to low and simmer for about 3 minutes to remove any taste of raw flour.
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6. Remove the pan from the heat and stir in the orange rind, salt and a few grindings of pepper. If the orange sauce is too thick for your taste, thin it with another tablespoon or two of orange juice.
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7. Taste for seasoning and pour the sauce over the cucumbers. Serve at once.
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