Stuffed Cucumbers A

Ingredients

• cucumbers
• butter
• raw chicken forcemeat

Instructions

1. Cut the cucumbers into lengths of 5 centimetres and peel them.
2. Blanch them and drain them.
3. Hollow them out into little round cases.
4. Arrange the cases side by side in a sauté pan and stew them in butter.
5. When they are three-quarters cooked, fill them with raw chicken forcemeat from a piping bag, making it bulge slightly.
6. Finish the cooking of the cucumbers very gently, poaching the forcemeat.