Cucumbers Stuffed

Peel the cucumbers and cut them in inch lengths; empty each piece with a vegetable spoon (Fig. 91), retaining a quarter of an inch at the bottom; blanch, then cook in consomme (No. 189) and drain. Fry a little onion in butter, add some chopped mushrooms, evaporate their humidity, then throw in some chopped truffles and parsley, also a little gravy (No. 404); simmer and add soaked and well-pressed bread-crumbs and raw egg-yolks. Stuff the cucumbers with this, stand them on a dish, bestrew the cucumbers with bread-crumbs and a little grated parmesan, pour over melted butter and finish cooking brown in a moderate oven. Dress in a vegetable dish on a little half-glaze sauce (No. 413).