937 | Stuffed Cucumbers.
—Peel six small cucumbers, pare them carefully and shapely; cut off the lower ends, and with a vegetable-spoon empty them, after extracting all the seeds. Place them in slightly acidulated water; rinse them well, and parboil them in boiling water for three minutes. Remove them, and put in cold water to cool. Drain them, and fill the insides with a cooked forcemeat made of the breasts of chickens (No. 226). Line a sautoire with slices of pork-skin; add the cucumbers, season with a pinch of salt and half a pinch of pepper, a bouquet (No. 254), a glassful of white wine, two cloves, and a spoonful of dripping from any kind of roast. Cover with a piece of buttered paper, and place it in a slow oven to cook gently for twenty minutes. When done, transfer them carefully to a hot dish; free them entirely from any fat, pour half a pint of Madeira sauce (No. 185) over them, and serve.