Title: Cucumbers farci
 Categories: Vegetables, Veal, Canadian, Historical, Mushrooms
      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