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Cucumbers, A La L'Espagnole

Cut the cucumbers into lengths of two inches; remove all the seeds, pare off the skins, and trim them round and smooth at the ends; parboil them in water and salt a few minutes, and then drain them upon a napkin. Fill each piece of cucumber with some quenelle force-meat of chicken; then place them in order in a deep pan, lined with thin pieces of fat bacon ; cover the cucumbers with the same ; moisten with consommé, and let them simmer over a slow fire for half an hour; when very tender drain them upon a cloth; dish in a pyramidal shape; pour some Espagnole sauce over them, and serve.