Instructions: 1. Peel the cucumbers, cut them in half lengthwise, and remove the seeds. Cut into small strips, 1/2 inch long and 1/4 inch wide, or even smaller.

2. Cook the cucumbers in a large pot of boiling water until crisp tender, 1 to 2 minutes. Remove and drain; then rinse with cold water and drain again. Pat dry with a kitchen towel.

3. Melt the butter in a heavy skillet over medium-high heat. Add the shallots and cook, stirring, 2 minutes. Add the wine and mustard and simmer until the mixture has reduced to a glaze, about 5 minutes. (The recipe can be made several hours ahead to this point. Cover the cucumbers and the sauce separately. With plastic wrap. Reheat the glaze before finishing the sauce.)

4. To complete the sauce, add the cucumbers and the tarragon to the warm sauce, and stir until the cucumbers are heated through.

Makes about 3 cups.

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