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Stuffed Cucumbers

(Turkey and Greece.) Peel and cut off the end of fine large cucumbers, scoop out the seeds, and fill with a mixture of cold boiled rice, chopped chicken or lamb, herbs, and white stock. Cover with 1 cup of white stock or a cup of milk, and stew till tender. Add to the sauce the yolk of an egg, juice of a lemon, some flour and butter, parsley, and a tablespoonful of capers. Strain before adding the latter, pour over and serve hot.