Stuffed Cucumbers B

Ingredients

• cucumbers
• chicken forcemeat à la frangipane
• Duxelles
• bardes of pork fat
• muslin

Instructions

1. Peel the cucumbers, split them in two lengthwise and empty them with a root spoon.
2. Blanch them and drain them without refreshing them.
3. Add to the chicken forcemeat à la frangipane a third of its weight of Duxelles.
4. Garnish each half cucumber with the forcemeat, level with the edges.
5. Put the cucumbers back into shape by bringing the halves together.
6. Wrap each first in a barde of pork fat, then in a muslin, and bind with string.
7. Braise them in the ordinary manner.
8. When cooked, unwrap them and cut them into rounds, the thickness depending on what they garnish.