Reference > Farmer's Cookbook > VEGETABLES > Stuffed Cucumbers
  Fried Cucumbers Fried Eggplant I  
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Stuffed Cucumbers

Pare three cucumbers, cut in halves crosswise, remove seeds, and let stand in cold water thirty minutes. Drain, wipe, and fill with force meat, using recipe for Chicken Force meat I or II, substituting veal for chicken. Place upright on a trivet in a saucepan. Half surround with White Stock, cover, and cook forty minutes. place on thin slices of dry toast, cut in circular shapes, and pour around one and one-half cups Béchamel Sauce. Serve as a vegetable course or an entrée.


CONTENTS · BIBLIOGRAPHIC RECORD
  Fried Cucumbers Fried Eggplant I  
 
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