Stuffed Cucumbers, Italian Style

No. 628. - Prepare one dozen Cucumbers as in No. 627. Stuff them with a forced meat of roast chicken, into which add some fine chopped fresh mushrooms, and the same quantity of boiled smoked beef tongue. Sprinkle fresh bread crumbs over each one, and arrange them in a buttered baking pan with a few drops of olive oil on each one. Then bake them in a moderate oven, and when they are nicely browned dish them up with a white or brown Italian sauce.

Stuffed Cucumbers, Turkish Style

No. 629. - Prepare one dozen Cucumbers as in No. 627. Chop fine half a pound of cold, braized lamb, to which add a quarter of a pound of fine chopped beef suet, some cooked fine herbs, and three spoonfuls of rice, cooked in broth. Season with salt, nutmeg, and a pinch of red pepper. Mix it well together over the fire, -while adding the yolks of three raw eggs. Stuff the Cucumbers with this stuffing and sprinkle fresh bread crumbs over them. Then arrange them in a buttered baking pan, with a piece of butter over each one, and bake then) in a moderate oven until nicely browned. Then dish them up with a reduced, plain Tomato sauce.

Scolloped Cucumbers, For Garniture

No. 630. - Pare one dozen Cucumbers, slice them in half and cut out the seeds. Then parboil them for two minutes, immerse them in cold water, and dry them on a napkin. Put into a flat saucepan two spoonfuls of clarified butter, add the Cucumbers, and season them with salt, pepper, and a pinch of sugar. Cover the saucepan and let them simmer until cooked, without letting them get browned. Then drain off the butter and add the juice of one lemon, with some fine chopped parsley. Use as needed, as soon as they are cooked.

Scolloped Cucumbers, For Garniture With Sauce

No. 631. - Prepare the Cucumbers in the same way as in No. 630, and fry them lightly in clarified butter, then drain off the butter and add two spoonfuls of white broth, and reduce it on a brisk fire to a glaze. Then add, as may be needed, a few spoonfuls of Cream, Allemande, or Espagnole sauce.

Note. - For large garnitures the stuffed Cucumbers are used, alternated with other vegetables.

Puree Of Cucumber

No. 632. - Prepare one dozen Cucumbers in the same manner as in No. 630. Then put them in a saucepan with a piece of butter, and season with salt, pepper, a pinch of sugar, a faggot of parsley garnished with a sprig of thyme, a few cloves, and a slice of raw, lean ham. Then put on the lid and let them simmer to reduce the moisture, after which add four spoonfuls of Cream or Allemande sauce, and let it cook for fifteen minutes. Then take out the faggot and rub the Cucumbers through a fine sieve. Return the puree into a flat saucepan, and add a glass of cream to it. Reduce this to its proper consistency while stirring it with a wooden spoon. Before serving, add a piece of butter.

Soup - Cream Of Cucumber, Queen Style

No. 633. - Pare one and a half dozen medium sized fresh Cucumbers, slice them in half and take out the seeds. Then cut them in scollops and parboil them for two minutes, after which drain them. Then put them into a saucepan with a piece of butter and set them on a brisk fire. When the moisture is reduced add one quart of white broth to them, with a faggot of parsley well garnished. Season them with salt, pepper, nutmeg and a little fine sugar. When they are cooked, add two quarts of Cream sauce, and let them cook slowly for ten minutes. Then take out the faggot and rub the soup through a fine sieve; then return it to the saucepan and keep it warm in a hot water bath. Before serving add half a pound of butter in small pieces, and stir briskly with a whisk until the butter is melted; then add some fine chopped chives.