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Title: Cucumbers Farci
Categories: Vegetable Veal Canadian History Mushroom
Yield: 1 Servings
| 8 | Cucumbers | |
| FORCEMEAT STUFFING: | ||
| 1 | lb | Ground veal |
| 1/2 | lb | Beef marrow |
| 1/2 | c | Mushrooms, finely chopped |
| 1 | tb | Fresh parsley, minced |
| 1/4 | c | Scallions, finely chopped |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | pn | Nutmeg |
| 1 | pn | Cardamom |
| 1/3 | c | Fine bread crumbs |
| 2 | Egg yolks |
Lightly peel the cucumbers, cut in half lengthwise, blanch for 2-3 minutes, drain well. If you wish, the cucumbers can be cut into smaller (1 1/2-2") sections. Remove the seeds. Prepare the forcemeat by mixing all the ingredients tohgether in a bowl until well combined. Stale bread crumbs and eggs may be added for binding. A variety of meats may be used, or if you wish, a fish stuffing. Place the stuffed cucumbers in a casserole with a small amount of beef boullion. Cover and poach for 15-20 minutes in a slow oven (200 to 250 degrees.)
"From the Hearth" Recipes from the world of 18th century Louisbourg (Nova Scotia) by Hope Dunton From: Mary Riemerman Date: 27 Nov 96 National Cooking Echo Ä
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