Stuffed Cucumbers

Peel and split lengthwise some thick cucumbers, carefully scoop out the seeds, and stuff with a mixture made of chopped chicken or lamb, cold boiled rice, and herbs, moistened with white stock. Bring the halves together and place in an earthenware cooking pot or enameled stewpan, add a cupful of milk or white stock, and stew very gently until quite tender. Remove the cucumbers, thicken the sauce with a little flour and butter, the yolk of an egg, and the juice of a lemon. Strain carefully, add a tablespoonful of capers and some chopped parsley, and pour it over the cucumbers before serving.

White Cucumber Sauce

Peel two cucumbers, divide each lengthwise into four, remove the pips, and cut into pieces one inch long; add, in stew-pan, one ounce of butter, a teaspoonful of sugar, half a tea-spoonful of salt, let stew on the fire for fifteen minutes, then add a gill of white sauce, six spoonfuls of milk, broth, or water, simmer gently and skim; add a tablespoonful of liaison, and serve where directed. Remember, however, that these garnitures ought to be served under the meat and over poultry.

White Cucumber Puree

Peel two small or one large cucumber; cut in slices, put in the stewpan with the same vegetables, etc., as for cauliflower; when tender, add a tablespoonful of flour, three gills of milk or broth, boil, finishing as the cauliflower.