Home › The World's Kitchen › Stuffed Cucumbers

Stuffed Cucumbers

Peel three good-sized, sound, ripe cucumbers, cut into four pieces crosswise, then scoop out three-quarters of the soft part of each piece and plunge in boiling water, boil for five minutes, take up and thoroughly drain on a cloth. Skin three country sausages, place the meat in a mortar with two tablespoons bread crumbs, half a teaspoon chopped parsley, two tablespoons cream, one egg yolk, and one saltspoon cayenne pepper. Thoroughly pound until a smooth pulp; season the cucumber evenly with a half teaspoon salt and three saltspoons white pepper, then fill up with the force, neatly smooth the top of each, place on a baking tin, cover with a buttered paper, set in the oven for ten minutes, remove, lift up the paper and use as required.