Required: One large cucumber. Two or three tomatoes. Four tablespoonfuls of white or brown sauce. Four tablespoonfuls of dice of mushrooms. A little chopped parsley or truffle. Salt and pepper. Stock or milk and water.
Peel the cucumber thinly, and cut in blocks two or two and a half inches long. Put these in a saucepan with stock or milk and water, and let them cook gently until they are tender. Meanwhile, cut the tomatoes in thick slices, put them on a baking-tin in the oven, and cook them until they are just tender.
Cut the mushrooms into dice, then stew them until tender in milk or milk and water, then either thicken the milk with a little flour or drain out the pieces of mushroom, and add to them enough white or brown sauce to moisten and bind them together. Season this carefully. When the cucumber pieces are tender, carefully scoop out the centre, so as to have neat cases left. Fill these with the mushroom mixture, heaping it up rather high; sprinkle the top of each with a little chopped parsley or truffle. Place a piece of cucumber on a slice of tomato, arrange them on a dish, and strain some good brown sauce round.