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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