Title: Cucumber Stuffed with Roquefort and Hazelnuts
Categories: Appetizer
Yield: 6 Servings

1		Cucumber cut in half crosswise
1/4	lb	Roquefort cheese
1	tb	Cream
1	ts	Lime juice
1/2	ts	Ground white pepper
1/2	ts	Caraway seeds
15		Hazelnuts, peeled and finely chopped
12		Hazelnuts, peeled and halved.

Hollow out the seeds and about a 3/4 inch diameter column from the middle of both halves of the cucumber. Pat them dry with paper towels and

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