Marshall Soup

Make a garnishing of stuffed cucumbers, by peeling three small cucumbers, divide them crossways into parts each a quarter of an inch high, and blanch the pieces for fifteen minutes in salted water, then drain, cut out the center with a three-quarter inch column tube, so as to remove the seeds; fill the insides with a raw fine herb quenelle forcemeat (No. 89), and range them in a saucepan garnished with salt pork; moisten them with broth, add some salt, cover with buttered paper, and leave them to cook slowly. Despumate on the side of the fire two quarts of consomme, thickening it with two dessertspoonfuls of fecula diluted in two gills of Madeira wine; pour the soup into a soup tureen and serve the cucumbers at the same time, but in a separate vegetable dish.