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Concombre Farcie

(Stuffed Cucumber.) Take a cucumber and cut it in pieces about two inches long. Take out the centre with a cutter and fill it up with sausage-meat. Braise the cucumber slowly for about twenty minutes.

Dish the pieces up on croûtons of fried bread brushed over with glaze. Have some round pieces of ham and truffle and put on as lids, and pour brown sauce (white, if liked) round. This makes a pretty dish if served with tomato au gratin.